Honey Cake with Caramelized Pears
This moist cake -- inspired by the Rosh Hashanah traditions of eating honey cake and honey-dipped fruit to represent hope for a sweet year ahead -- is made luscious with a warm topping of pears in a honey syrup. A generous dollop of cold whipped cream is the perfect complement.
Martha Stewart Living, September 2004
Gallery
Credit:
Charles Schiller
Recipe Summary
Ingredients
Directions
Cook's Notes
If you keep kosher and would like to make dairy-free versions of these recipes, substitute margarine for the butter, and soy milk for the regular milk. The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.