This scrumptious creation was inspired and adapted by Roseanne Barr from a cake created by Marcy Goldman. The finishing touch however makes this truly a Barr family tradition – while the cake is still warm and right out of the oven, Roseanne tops the cake with sautéed chopped macadamias.
3 1/2 cups unbleached all purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. + 1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 tsp. vanilla extract
1 cup warm brewed coffee
3/4 cup orange juice
3/4 cup chopped macadamia nuts
1/4 cup butter or parve margarine
Preheat oven to 350
Grease and flour a Bundt pan
In a mixing bowl, whisk all of the dry ingredients together – set aside
In a separate large bowl, mix the oil, honey, sugars, eggs, vanilla extract, coffee and orange juice.
With an electric beater, combine the dry mixture into the batter until just incorporated.
Pour into prepared pan.
Bake on upper shelf in a pre-heated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, and springs back when touched -- about 1 hour.
While cake is baking, sauté macadamia nuts in butter or parve margarine.
After cake is ready, remove from oven; pour warm sautéed nut mixture over warm cake.
If you measure your oil before the honey, it will be easier to pour the honey.
Substitute whiskey or brandy for ¼ cup of the orange juice
Recipe: Kosher, Dairy or Parve, dessert, Rosh Hashanah