Jewish Honeycake

Every year I make this for Hannukah and Passover. It really goes over well, and is, of course, completely kosher; don't wait for the High Holidays to make it though, and I'm sure goyim will get a kick out of it too This one is adapted from "The Moosewood Bible", by Molly Katzin.

Ingredients

• butter for the pan
• 1 cup honey (I prefer orange blossom for this recipe)
• 1 egg
• 3 Tbsp melted butter (you could do canola oil, but then you'd be a wussy)
• 1/2 cup cold black coffee (preferably some really strong brand that's been sitting around for awhile)
• 2 cups unbleached white flour
• 1/2 tsp salt
• 2 1/2 tsp baking powder

a dash each of cinammon, nutmeg, and allspice (and cloves, if you got'em)

• 1/2 cup minced, slightly toasted walnuts

Directions

• Preheat oven to 350 F. Grease a medium sized loaf pan with the butter.

• Beat honey in a medium bowl at high speed with an electric mixer for about 3 minutes. (If you don't have an electric mixer, then you can still do it by hand - you're looking for the honey to change color to an even lighter consistency. It will also change viscosity to become more fluid.)

• Add egg, butter (or oil, you pansy), and coffee. Beat for another minute (or stir until everything's well combined and aerated)

• Sift in the flour, salt, baking powder, and spices right into the mixture. (If you don't have a sifter, then mix all the dry goods together first, and then add them gently, slowly, and in batches to the wet mixture, being sure to combine completely in between additions).

• Spread the batter into the pan. It won't go all the way up the pan, but don't you worry, it will rise. Spread the remaining nuts on top.

• Bake for 45 minutes, or until a knife comes out clean when inserted into the center. Cool in the pan for 15 minutes. Then rap the pan really hard a couple of times on the counter, to loosen the cake, and the loaf should come right out. Cool completely before slicing. (You'll probably notice cracking on the top - that's fine. It gives it character.)

This is good by itself, but its even better when you have Delicious Apple Topping

Apple Topping of the Delicious Variety

• 4 cups peeled, sliced, tart Apple. (Granny Smiths work great. And I do mean peel them. Skin = tough)
• 2 generous Tbsp. lemon juice
• 3/4 tsp. cinammon

honey, to taste (brown sugar works well too)

• Place Apples, lemon juice, and cinammon in a medium saucepan over medium heat. Cover and cook for * 10 minutes, until the Apples are soft.

• Remove from heat and stir in honey or brown sugar to taste.

• Spoon it piping hot over sliced cooled honeycake.

That's it! Hope you all enjoy!