Caramelized honey cake (rosh hashanah)

Sweet sauces Uzbek cuisine

I developed this cake to celebrate honey for a sweet Rosh Hashanah. I've never liked the traditional honey cake (often similar to fruit cake) until I came up with this one. It’s based on a Martha Stewart recipe that I made parve (non-dairy) and adapted to better showcase the honey. I used soy milk, but almond milk should work well. Use plain (not vanilla-flavored) milk and don’t go for the non-fat versions. Before you bake the cake, drizzle the batter with extra honey which caramelizes in the oven, helping the cake develop a crispy edge. I’ve tested the recipe with and without a stand mixer and both work well – so go ahead and make this one by hand if you’d like. <br /> <br />I use a 10-inch springform pan, but have also had good luck with two 8X4-inch loaf pans. Be careful not to jar the cakes (especially when making loaf pans) because the cake might fall.