|Total Time||1½ hours|
|Yield||2 loaves or 1 large cake|
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|
Related article: Big-city buzz
This content is from the Miriam Wolf collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything