|Total Time||1½ hours|
My mother, Dorothy Wolf, made this honey cake every autumn for Rosh Hashanah. The recipe, which had been passed down through her family, incorporates a full cup of honey; the resulting cake is moist and a deep golden color.
|1½||cups brewed coffee, or 1 cup brewed coffee and ½ cup sweet red wine, such as Manischewitz|
|1½||Tbsp. baking soda|
|1||tsp. baking powder|
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This content is from the Miriam Wolf collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry