Honey Cake

Please, no one have a heart attack. I figured it was time to let all of you know that I actually do know how to cook, and now that I have a kitchen with a working stove and oven (and I'm no longer crouching by my refrigerator eating cheese with my hands and drinking milk out of the carton like a barbarian), I should post some recipes.

A couple of weeks ago I had an international desserts party, and since it happened to fall on the same day/night as the first day/night of Rosh Hashanah, the Jewish New Year, I decided to make a traditional Jewish dessert that I had last year while celebrating Rosh Hashanah in Israel. Jews eat a lot of honey-sweetened things to celebrate Rosh Hashanah, symbolizing the sweetness of the new year. But the great thing about this honey cake is it's just sweet enough to feel like a dessert but not too sweet for breakfast the next morning (especially if you aren't averse to eating such cakey things as banana bread and the like for breakfast).

The original recipe is from here, although I modified it a little.

2 Tbsp. honey dissolved into 3/4 cup hot water

3 eggs

3 Tbsp. oil

3/4 cup apple sauce

3/4 cup honey

3/4 cup brown sugar

2 1/4 cups flour

3/4 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1. Dissolve honey into water. Cool.
2. Mix eggs, oil, apple sauce, honey and brown sugar in a using an electric mixer. 
3. In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon and salt).
4. Alternating, add flour mixture and honey water to the egg mixture in the bowl. Mix lightly until just smooth. 
5. Bake, uncovered, at 325 degrees Fahrenheit for 20-25 minutes.

(In case you're wondering why there is that odd step of dissolving honey into water, it's because the original recipe called for coffee. I tried substituting honey and it worked out well. But feel free to experiment with other liquidy things if you prefer.)