When I got married in 1970, I did not know how to boil water, but with much perseverance and eagerness to bake and cook, I went full speed ahead. Of course there were many trials and errors along the way. Today, I live in Monsey, NY, and B”H, besides teaching English and History to 6th grade girls, I am also teaching Holocaust Studies and Home Management to 12th grade girls (this includes some cooking and baking). Would you like to know where my best recipes come from? They come from my mother and my shvigger (may they both have gezunt and nachas biz hindred un tzvuntzig), because there’s nothing in comparison to the taste from the alte heim. I have been using this recipe for ka’h, 46 years. Before Rosh Hashanah I always get calls from friends and relatives asking for my honey cake recipe, and the response is always, “Shaindy, this is the best ever!” The trick is definitely the banana liqueur, which gives it the right zinger. Enjoy and may it truly be a sweet year!
A Cooks Compete Winner by Shaindy Berger
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat yolks and sugar for a few minutes. When fluffy, add oil (slowly), vanilla sugar,
and liqueur. Combine the flour, baking powder, and baking soda and add to the batter alternately with the coffee mixture. Add honey. Batter will be thick.
In a separate bowl, beat the whites until stiff. Fold whites into the batter. Pour into a
greased tube pan, filling only a drop more than halfway. Put the rest into a small loaf pan.
You are baking two cakes: The loaf pan will be ready in approximately 35 minutes, and the tube pan in approximately 45 minutes to an hour. To check the cake, either use a testing stick or touch and press down a drop with your finger. If the cake bounces back into its shape, your cake is done. Let the cake cool very well before removing from the tube pan.