Honey Cake is a Rosh Hashanah dessert staple.  Personally, I'm not a huge fan of traditional honey cake.  After experimenting with a few different recipes, I've created my own version of honey cake that I love and am so excited to share with you!  I've incorporated some of my favorite flavors and spices, and my dinner beverage of choice to bring you this perfect Fall recipe.  Since you only need 3/4 cup of red wine, use the wine that is leftover from your Shabbat meals or from last night's dinner.  I would recommend a full bodied red wine like a Cabernet Sauvignon, Syrah or a Merlot- but other varietals will work too. Just don't use the super sweet and syrupy kiddush wine!  While honey cake recipes traditionally call for canola or vegetable oil, I like using olive oil in this cake. The olive oil adds a slightly fruity floral flavor that complement the spices and orange peel.  It also contributes a moister cake texture.  But if you prefer the taste of canola oil in baking, you can use that instead.

Orly's Gluten Free Sweet and Spicy Autumn Honey Cake

Dairy Free - Nut Free 

Recipe Yields one 10-inch Bundt Cake

300 grams Blends by Orly Sydney Blend (2 1/2 cups), plus more for the pan
10 grams baking powder (2 teaspoons)
3 grams baking soda (1/2 teaspoon)
3 grams salt (1/2 teaspoon)
2 grams cinnamon (1 1/2 teaspoons)
2 grams ground ginger (1 teaspoon)
3 large eggs
200 grams granulated sugar (1 cup)
1 ¼ cups olive oil or canola oil
1 cup plus 2 tablespoons good quality honey
¾ cup dry red wine
2 teaspoons grated orange peel or orange zest

Heat: Heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan with Sydney Blend, including center tube.  You don't want your beautiful cake to stick to the pan after baking!

Mix: In a large bowl, whisk together your dry ingredients- Sydney Blend, baking powder, baking soda, salt and spices.  In another large bowl, whisk eggs, sugar, oil, honey, the wine and the orange zest until well combined. Gradually add dry ingredients to wet and whisk until batter is smooth with no lumps.

Bake: Pour batter into pan and bake until springy to the touch and a toothpick comes out of the center clean, about 50-60 minutes. Your oven may be different to mine, so make sure to check your cake before removing from the oven.  Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely. 

Serve honey cake topped with powdered sugar.  This honey cake pairs perfectly with macerated stone fruit (like plumbs and peaches) and whipped cream.