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Kosher Bourbon Orange Honey Cake from Brocha

brocha recipe honey cake chitribe

Kosher Honey Cake with FAKE Maple Bacon from Busy Mom Allstar Brocha

Brocha Benhiyoun is an amazing baker, creator of Urban Challah, helps run Chabad of Lincoln Park and also mother of infant twin boys! This Rosh HaShanah is different for Chabad of Lincoln Park but they are sharing delicious honey cake with their community and programs to celebrate the holiday during a pandemic. Along with Rabbi Mendy and their older two boys Eli and Dovi, they are still bringing Lincoln Park together in meaningful ways even if from afar. This allstar mom shared her favorite new recipe with ChiTribe to help more people have a sweeter new year. If you want to find out how to make the kosher bacon… you will have to ask Brocha!

Rosh HaShanah Events at Chabad of Lincoln Park

Yom Kippur with Chabad of Lincoln Park


This recipe was adapted by Brocha to include her fake bacon recipe and make it extra special. Here is the exact recipe courtesy of the food network and Ina Garten because “baking is a science” for Brocha and she makes it look easy. Find the original recipe here

brocha recipe honey cake chitribe

Ingredients

1 cup vegetable oil, plus extra for the pan

3 3/4 cups all-purpose flour, plus extra for the pan

1 1/2 cups granulated sugar

1 cup honey

1/2 cup light brown sugar, lightly packed

3 extra-large eggs, at room temperature

2 teaspoons grated orange zest (2 oranges)

1 teaspoon pure vanilla extract

1 tablespoon baking powder

1 teaspoon baking soda

4 teaspoons ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1 cup hot coffee

1/2 cup freshly squeezed orange juice (2 oranges)

1/4 cup good bourbon, such as Maker’s Mark

1/2 cup blanched sliced almonds

Directions

Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.

Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don’t worry; the batter will be very liquid!

Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.



brocha recipe honey cake chitribe

Rosh HaShanah Events at Chabad of Lincoln Park

Yom Kippur with Chabad of Lincoln Park

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