Unbelievably, a decade will have passed tomorrow since the terrible events of 9/11 2001 in the United States. It was surreal when I switched on the television before work on 12 September 2001 Australian time to see the horrific images of planes being flown into the World Trade Centre in New York City. I myself had been to the "top of the world" in one of those towers less than two years earlier, and it took quite a while for me to fully register the events that occurred there and in other parts of the US. It was beyond my comprehension that such things could be even thought of, yet alone be implemented.
Marla of Family Fresh Cooking has asked us to join her in baking a remembrance cake to remember all those who lost their lives in the terrible events of 9/11 2001.
For my remembrance cake, I have chosen Emma's Honey Cake from Jewish Cooking Jewish Cooks by Ramona Koval. While honey cake is traditionally served at Rosh Hashanah, the Jewish New Year celebration, Emma herself bakes it whenever she entertains, so I thought - why can't I?
I used all of the optional add-ins suggested in the recipe, but I think I would leave out the raisins next time. I was pleased when my colleague, Vlad, who is Jewish, recognised this as a honey cake, not just any old cake ('cause I don't label my baking). His only suggestion was to add more walnuts - so you may choose to do so if you bake this cake. It was also said to be a good honey cake - which I am also glad about, as I have read on the Web that honey cakes can tend to be dry.
To make this cake, you will need:
1 cup (250ml) honey
1 cup (255g) sugar
1 cup (250ml) warm black coffee
1/2 cup (125ml) olive oil
2 3/4 cups (450g) self raising flour
2 teaspoons vanilla extract
1/2 teaspoon allspice
Optional add-ins (I used all of them):
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
2 teaspoons whisky
half a handful of slivered almonds or walnuts (Vlad says to add more!)
half a handful of raisins
Preheat your oven to 180 degrees Celsius (350 degrees F).
Grease a 10 cup bundt tin.
In a stand mixer, beat together the eggs, honey and sugar. Add the coffee, then the oil and beat for a few minutes. Add the remaining ingredients and combine with a rubber spatula.
Place the cake into the pre-heated oven for 1 hour or until cooked through (mine was left a little too long, I think). Allow the cake to cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
Slice and serve.
Please join with Marla in remembering those who were lost in 9/11 - bake a remembrance cake, post about it and don't forget to post your link at Marla's site.