ROSH HOUR:

Rosh Hashana meal is full of meaning (Seattle Post-Intelligencer, September 20, 2006)

Rosh Hashana, the Jewish New Year, is one of the holiest days of the Jewish calendar. This year, it begins Sept. 22 at sunset. [...]

THE BEST HONEY CAKE YET

MAKES 1 12-INCH LOAF OR 2 9-INCH LOAVES

# 1 cup walnuts or pecans, chopped
# 1/2 cup vegetable oil
# 1 1/4 cups honey
# 6 large eggs, separated
# 1/4 teaspoon cinnamon
# 1/4 teaspoon ground ginger
# Pinch of ground cardamom
# 2 cups unbleached all-purpose flour
# 1 tablespoon baking powder
# 1/2 cup sugar

Preheat oven to 375 degrees. Lightly grease a 12-inch loaf pan or two 9-inch loaf pans. Line the bottom and sides with parchment paper to facilitate removal after baking. Set aside.

Place the chopped nuts in a baking pan and roast in the oven for 10 minutes, shaking the pan occasionally. Remove from the oven and let cool.

Lower heat to 300 degrees.

In the bowl of a stand mixer, beat the oil, honey, egg yolks and spices. Sift the flour and baking powder and blend into the honey mixture until smooth.

In a separate bowl, beat egg whites until foamy. Add the sugar gradually, continuing to beat until the egg whites are stiff. Fold a small amount of the egg whites into the honey mixture, then fold in the rest gradually, mixing gently each time until incorporated. Stir in the nuts.

Carefully pour the batter into the prepared pan(s). Bake on the middle shelf of the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center pulls out almost dry (it will have fine crumbs stuck to it). Place pan(s) on a wire rack and let cool for 20 minutes before turning out on a rack to finish cooling.

Variations: Add 1/3 cup finely chopped crystallized ginger to the batter instead of the nuts.