By Lisa Zaslow Segelman
For Rosh Hashana Jews all over the world wish each other a Shana Tova Umetuka – a good and sweet year. The greeting is often shortened to just Shana Tova. In Yiddish a “gutte yor (a good year)”, is heard less frequently but it’s still appreciated by people familiar with this colorful language spoken by 11-13 million people prior to World War II.
Jews traditionally eat sliced apples at the new year to physically do something to ensure that sweetness will come our way. A round challah, in lieu of the braided ones eaten on the Sabbath, represents another hope and dream that we will come around the bend in a full circle to next year in good health and happiness.
For my Jewish apple cake, another staple for Rosh Hashana, I combine the classic sweetness of the cake with a belt of whiskey, a kind of baked in “L’chayim”.
L’chayim is the classic Jewish toast that means “to life” said before drinking alcohol, our version of the British “Cheers”, the Italian “cent anni” (100 years) and Spanish speakers’ “Salud” (to your health) when raising a glass.
I add whiskey for that extra wish for good health and happiness to ring in our new year (well, sound the shofar (ram’s horn) but also because I’ve found some recipes for apple and honey cakes of the season a bit dry. The whiskey in this recipe keeps the cake moist and enticing through both the first and second nights of Rosh Hashana, if any of this delicious cake is left by day two.
Shana Tova, have a gutte yor, and Happy New Year!
L’Chayim (to Life) Jewish Apple Cake
14 servings
Ingredients:
- ½ cup chopped candied ginger
- 4 T whiskey or bourbon, plus 3/4 cup
- 3 cups all-purpose flour, extra to coat the pan
- 2 cups light brown sugar
- 1 cup (2 sticks) butter, room temperature
- 4 eggs at room temperature
- 1/4 C orange or pineapple juice
- 1 tablespoon vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 teaspoon sea salt or regular salt
- ¾ cup sour cream (omit if Kosher and serving with meat meal)
- 3 cups grated cooking apples Granny Smiths, Golden Delicious or Pink Ladies).
- 3 tablespoons lemon juice
- ½ cup granulated sugar
- 1 cup chopped lightly toasted pecans or walnuts (350 degrees on a cookie sheet, brown lightly).
Method
- Grease and flour a bundt pan.
- Beat sugar and butter until light and fluffy, adding eggs one at a time.
- Combine the flour, baking powder, baking soda, cinnamon and salt. In a third bowl, combine sour cream, vanilla, orange juice, lemon juice and the whiskey from the ginger soak.
- Slowly alternate adding the dry mixture and the sour cream mixture to the mixer. Fold in the nuts, apples and soaked ginger.
- In a small saucepan heat the ½ cup of whiskey, lemon juice and lemon zest. Stir until smooth.
- Bake until golden brown and a toothpick inserted into the center of the cake comes out dry, approximately hour and 15 minutes. When cooled run a flat knife around the bundt cake pan to release the cake. Turn over and cool on a wire rack, flat side down on a wire rack.
- Make a series of slits on the top of the cake with a knife and pour ½ of the whiskey glaze on the warm cake. When the cake is fully cooked, turn it over and pour the remaining glaze on the other side. Flip back to serve.
- The whiskey will do its part to keep the cake fresh, through the holidays, it even lasts that long.
You don’t have to be Jewish to love L’Chayim Jewish Apple Cake, especially with whiskey in it. Wishing everyone a happy, sweet, healthy new year. Shana Tova!
