Honey & Spice Cake

Honey & Spice Cake


  • 3-1/2 cups all purpose flour, spooned into a measuring cup and leveled-off with a knife
  • 1-1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup canola or vegetable oil
  • 1 cup honey
  • 1/2 cup light or dark brown sugar
  • 3 large eggs
  • 1 cup coffee or strong tea
  • 1/2 cup fresh or store-bought orange juice (for fresh, you’ll need 2 oranges)
  • 1/4 cup orange liqueur or whisky (okay to substitute orange juice)
  • 1 teaspoon vanilla extract


  1. I make this cake in three nonstick 8×4-inch loaf pans, but it can also be made in two nonstick 9×5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9×13-inch sheetpan.
  2. Preheat the oven to 350°F.
  3. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
  4. In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice.
  5. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
  6. Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
  7. Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes.
  8. Let the cake(s) stand for 15 minutes before removing from the pan(s).
  9. Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely.
  10. Wrap the cake(s) in foil and store at room temperature for several days.

Deli Style Corned Beef

Enjoy delicious deli-style corned beef without the additives when you make it yourself with Morton® Tender Quick® or Sugar Cure® mix, sugar, and spices.


  • One beef brisket, 4-6 lbs
  • 5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix
  • 2 tablespoons brown sugar
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon ground bay leaves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon garlic powder


  1. Trim surface of fat from brisket. In a small bowl, mix Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients and spices.
  2. Rub mixture into all sides of brisket. Place brisket in “food grade” plastic bag and tie end securely.
  3. Refrigerate and allow to cure 5 days per inch of meat thickness.


  1. Place brisket in Dutch oven.
  2. Add water to cover.
  3. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.

Corned Beef Brisket, Potatoes, Cabbage & Carrots



  • 1 whole flat or point cut beef brisket, trimmed, about 5 pounds
  • 100 grams/3 1/2 ounces (about 3/4 cup) Diamon Crystal kosher salt
  • 10 grams/.325 ounces (about 1 tablespoon) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter
  • 30 grams/1 ounce (about 2 tablespoons) packed brown sugar
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon allspice berries
  • 6 whole cloves
  • 1 tablespoon ground ginger
  • 6 bay leaves, roughly torn
  • 2 pounds carrots, peeled and roughly chopped
  • 2 pounds russet potatoes, peeled and roughly diced
  • 1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)


  1. 8 days before serving, combine salt, saltpeter (or pink salt), and brown sugar in a small bowl and whisk until homogenous.
  2. Rub evenly over every surface of brisket.
  3. Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick.
  4. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all of the air pressed out of it.
  5. Place in coldest part of refrigerator and let rest for 7 days, flipping once a day.

To Cook in a Sous-Vide Cooker:

  1. The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water.
  2. Pat dry with paper towels.
  3. Re-seal in a vacuum bag and cook at 180° until tender, about 10 hours.
  4. Proceed to The Day Of.

To Cook in a Dutch Oven:

  1. The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water.
  2. Pat dry with paper towels.
  3. Preheat oven to 200°F.
  4. Place brisket in large Dutch oven, cover with water by several inches, and bring to a simmer over high heat.
  5. Remove from heat, cover with lid slightly ajar, place in oven, and cook until completely tender, about 10 hours.
  6. Proceed to The Day Of.

Once beef is cooked, transfer to an airtight container along with cooking liquid (if cooked in a water oven, just store it in its vacuum bag). Let rest at least overnight, and up to 3 days.

The Day Of

  1. Transfer cooking liquid to a large saucepan or Dutch oven along with carrots, potatoes, and cabbage.
  2. Top up with water until vegetables are submerged.
  3. Slice beef thinly against the grain and fan slices out in large skillet.
  4. Add 1 cup of liquid from pot to skillet and place skillet on top of pot.
  5. Cover skillet. Bring the pot to a boil over high heat, then reduce to a simmer.
  6. Cook until vegetables are completely tender and beef is heated through, about 45 minutes.
  7. Serve immediately with hot mustard.

Jewish Style Corned Beef

Jewish Style Corned Beef


Brining Liquid

• 1 12 pound whole brisket
• 4 quarts water
• 2 cups Kosher salt
• 1 teaspoon saltpeter
• 5 bay leaves
• 7 cloves garlic, smashed
• 2 teaspoons whole peppercorns
• ¼ teaspoon ground cloves
• 1 teaspoon allspice berried
• 1 teaspoon mustard seeds
• 1 cup vinegar
• ½ cup granulated sugar

Steamer Pot Liquid

• ¼ teaspoons cloves
• 2 teaspoons peppercorns
• 1 teaspoon allspice berried
• 3 cloves garlic
• 1 teaspoon mustard seeds
• ¼ cup salt
1. Place all the Brining Liquid ingredients except garlic in a large pan and bring to a boil and cool.
2. Add garlic and brisket in a non reactive pot and cover with Brining Liquid
3. Cover with a plate and weight for 3 weeks turning after 10 days.
4. After 3 weeks, remove brisket from Brining Liquid and rinse.
5. Add enough water to the steamer pot to reach just below the steamer.
6. Add Steamer Pot ingredients to water.
7. Place the brisket in the steamer.
8. Steam for 3 hours or until tender.

Corned Beef



  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice – 8 cups ice cubes
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped


  1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
  2. Cook over high heat until the salt and sugar have dissolved.
  3. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
  4. Check daily to make sure the beef is completely submerged and stir the brine.
  5. After 10 days, remove from the brine and rinse well under cool water.
  6. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
  7. Set over high heat and bring to a boil.
  8. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
  9. Remove from the pot and thinly slice across the grain.

Noodle Kugel

  • ½ pound wide kosher for Passover egg noodles
  • ½ stick butter, melted
  • 1 pound cottage cheese
  • 2 cups sour cream
  • ½ cup sugar
  • 6 eggs
  • 1 teaspoon ground cinnamon
  • ½ cup raisins
  1. Preheat oven to 375 degrees F.
  2. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-inch-by-13-inch baking dish.
  3. Bake until custard is set and top is golden brown, about 30 to 45 minutes.

Noodle Pudding


  • 3 eggs separated
  • 1/4 pound butter, melted
  • 2 Tablespoons. sugar
  • 1 pound creamed cottage cheese
  • 1 cup sour cream
  • 1/2 pound freshly cooked noodles, drained
  • 1/2 cup soft fresh bread crumbs
  • Butter


  1. Preheat the oven to 375°F.
  2. Beat the yolks until light. Add the melted butter and sugar and beat until well mixed. Fold in the cottage cheese, sour cream and drained noodles.
  3. Beat egg whites until stiff and fold into the noodle mix. Place in a buttered 2-quart casserole. Sprinkle the top with bread crumbs and dot generously with butter.
  4. Bake for 45 minutes.