Honey Cake is a traditional dessert for Rosh Hashanah (the Jewish New Year), & it’s great for brunch or afternoon tea. Give this delicious Fall cake a try!From the Los Angeles Times Food section, September 9, 1993
½cupApple Cider Jam, or enough to cover the top cake when warmed, see Recipe Notes
Preheat oven to 325°F. Spray a standard loaf pan with baking spray and line with parchment paper, leaving an overhang on the two long sides.
Take ¼ cup (30g) of the pecans and chop them finely. Set aside for topping.
Dissolve the espresso powder in the hot water. Let cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer), beat the eggs lightly on low speed. Add the sugar and honey to the eggs and beat on medium speed until the mixture is very smooth and lightened in color. Gradually add the oil and beat until blended.
Mix in the flour mixture and espresso in 2 batches with the mixer on low. Stir in the remaining coarsely chopped pecans.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until cake tester inserted in cake comes out clean.
Cool the cake in the pan for 15 minutes, then lift out of the pan onto a wire rack using the parchment paper as a sling. Remove the parchment paper, and cool cake completely.
After the cake has cooled, warm the jam in a microwave safe dish on HIGH for 30 seconds.
Spread the jam onto the cooled cake, allowing it to drip off the sides (you can place a paper towel under the cooling rack to catch the drips). Sprinkle the reserved finely chopped pecans over the top of the cake. Serve & enjoy!
If you don't have Apple Cider Jam available to you, try using Apple Butter. Otherwise, apricot jam will work as well.