Gluten Free Honey Cake Recipe for Rosh Hashanah

Ingredients:

For Cake:
• 2 1/2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground ginger
• 3 large eggs
• 1 cup sugar
• 1 cup pure honey
• 3/4 cups vegetable oil
• 1/2 cup pureed pineapple chunks in 100% juice (or unsweetened applesauce)
• 6 Tablespoons water
• Confectioners' sugar, for garnish (optional)
• 1/2 recipe Gluten Free Chocolate Ganache (Use coconut milk instead of cream and Enjoy Life mini chocolate chips for dairy-free.), for garnish (optional)

Instructions:

To Make the Cake:
1. Preheat oven to 350°F. Generously oil a a 10-inch bundt or tube pan (if using spray oil, be sure it is gluten free.)
2. In a medium-size bowl, whisk flour blend, baking powder, baking soda, salt, cinnamon, cloves, and ginger and set aside.
3. In the bowl of your mixer fitted with the whisk attachment, beat  eggs and sugar on medium speed until fluffy, only about 2 - 3 minutes. (Lighter cakes require 5 - 6 minutes.)
4. Slowly pour in honey while beating on high speed.
5. Stop mixer and add oil, pineapple or apple puree, and about half of the water; and mix until smooth.
6. Add all of the flour mixture at once and beat on medium speed until blended.
7. Add the remaining water and mix until combined.
8. Pour the batter into the prepared pan and tap on counter top or cutting board until the larger bubbles come to the surface and pop.
9. Bake on the center rack of the preheated oven for 50 to 55 minutes; or until a wooden skewer inserted comes out clean when removed.
10. Leave the cake in the pan and allow it to cool on a wire rack for 10 minutes.
11. Oil the wire rack and invert the cake onto it. Allow the cake to completely cool before garnishing.
12. Transfer to a platter and garnish with confectioners' sugar and/or chocolate ganache.

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