Rosh Hashanah Jam Cake

L’Shana Tova! We’re celebrating 5770 — wow! That’s another thing I love about fall, the High Holidays mark the changing of the seasons and the beginning of a new year. More than my birthday or New Year’s Eve, the High Holidays are when I reflect on the past year and look ahead to the next. So highlights from the past year: our wedding and honeymoon! The year ahead: a year of transition.

Even though we don’t have much planned for a Rosh Hashana dinner, we’ll at least be dipping apples in honey, savoring matzo ball soup and eating this jam cake to welcome the new year.

If you’re looking for a few other High Holiday recipes try these:

rosh hashanah jam cake with fruit and honey
rosh hashanah jam cake with fruit and honey

Source: New York Times
3 cups flour, plus additional for pan
1½ tsp.ground cinnamon
1 tsp.ground cloves
1 tsp. ground allspice
½ tsp. salt
1 cup buttermilk
1 tsp. baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 tsp.vanilla extract
1½ cups seedless blackberry (or other berry) preserves
1 cup finely chopped pecans

Preheat oven to 350. Generously butter and flour bundt pan

1. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
2. In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
4. Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.)
5. Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners’ sugar before serving.

Voila! Happy 5770!

3 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s