The Marshall Portnoy Show

We welcome the New Year with music by Mordecai Shapiro, the Allards, David Burger and Laurie Akers. The Steinberg Family joins us for a look at an outstanding foundation called Live Like Blaine, and a preview of its Lead Event scheduled for November 10. Marissa Stern of The Jewish Exponent reviews movies The Cakemaker and The Catcher Was a Spy, and Chef Jane checks in with a delicious recipe for the perfect honey cake!

That’s Tuesday, September 4, 10 AM on WWDB AM 860 Philadelphia, rebroadcast on Friday at 10 AM, simulcast on wwdbam.com where you can hear any past show.
Shana Tova Um’tuka, a good and sweet year!

And now, here’s that sweet honey cake!

I like this recipe because the addition of crushed pineapple brightens the flavor of the cake, avoiding the cloying sweetness present in some recipes. When the cake is completely cooled, I cut it into 2 x 2-inch squares and arrange the pieces in a single layer on an attractive serving plate. I then dust the pieces very lightly with confectioners’ sugar.

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch rectangular heat-resistant
glass baking dish.

1/2 cup (one stick) parve margarine or butter at room temperature
1/2 cup sugar
1 large egg
2 1/2 cups sifted flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 cup hot decaffeinated coffee
1 cup honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated orange peel
1/2 cup raisins
1/4 cup chopped walnuts (or pecans)
1/2 cup crushed pineapple, drained
2 tablespoons confectioners’ sugar for dusting (optional)

Beat shortening in the large bowl of an electric mixer on medium speed until
creamy. Add sugar slowly and beat until fluffy. Add the egg and beat for 3
minutes until the mixture is light yellow. Sift together flour, baking soda, baking
powder, salt, cinnamon and nutmeg into another bowl. Combine honey, hot
coffee, vanilla and orange peel in a heatproof glass measuring cup, and stir
to blend in the honey. With the mixer on low speed alternately add wet and
dry ingredients to the egg mixture and beat until smooth. Be sure to scrape
down the sides and bottom of the bowl several times in between additions.
Fold in nuts, raisins and crushed pineapple. Pour into prepared pan and bake
at 350 degrees for 40-45 minutes until a cake tester comes out clean. Cool
cake completely and slice into squares measuring about 2 x 2 inches. Arrange
squares in a single layer on a serving plate. Place confectioners’ sugar in a sifter
or sieve and lightly dust cake pieces if desired.
Yield: 24 pieces