Chag Sameach everyone! We have been invited to family for the holiday and I will be bringing dessert. I am still trying to decide which cake I am going to make, but I wanted to share some of my ideas with you before the holiday begins. I will post which one I make as soon as I decide. Here are my choices:

Greek Pistachio Honey Cake

Ka’ikeh b’Ah’sal (Honey Cake With Sesame Glaze)

Nigella Lawson’s Chocolate Honey Cake

Beekeeper’s Honey Cake (I made this last year)

Magical Honey Cake
From “The Book of New Israeli Food” by Janna Gur
Makes 3 loaf pans

6 cups + 3 tablespoons flour
1-1/2 cups sugar
2 heaping teaspoons cinnamon
1-1/2 cups honey
1 cup oil
4 eggs
2 tablespoons instant coffee
1 cup boiling water
2 level teaspoons baking soda
1/3 cup raisins
1/2 cup walnuts, chopped

Preheat the oven to 170C (325F). Grease the loaf pans.
Mix the flour, sugar, and cinnamon in a bowl. Add the honey, oil and eggs, and whisk into a smooth batter. Dissolve the coffee into 1 cup of boiling water. Add the baking soda to the batter, and then add the coffee. Gently fold in the raisins and the walnuts.

Pour the batter into the greased loaf pans and bake for approximately 45 minutes until the cake is dark brown and the toothpick is clean with a few crumbs adhering.

Cool the cakes completely and wrap with aluminum foil. Place in a cool, dry place to mature for 7 days.

I have also found some interesting recipes for the rest of the meal:

Rubuh’ (roast veal stuffed with spiced ground meat and rice)

Ejjeh b’kerrateh (leek fritters)

Georgian Meatballs with Pine Nuts and Sour Cherries

Georgian Chicken in Pomegranate and Tamarind Sauce

And you can always use my recipes from last year: Rosh Hashana 5768 and Chag Sameach – Shana Tova