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Take the Cake Contest


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This Month’s Recipe contest calls for your Holiday Cakes.

If you missed last month – click here to see more on the Chicken Recipe Contest.

This month, with Rosh Hashanah behind us, but three more holidays to come, we are calling for your favorite holiday cakes.   Please SUBMIT your recipe and then link to it in the comments down below, if you have already submitted a fabulous cake recipe, you can enter it by linking to it in the comments below. Enter as many recipes as you would like.  Perhaps it’s your Rosh Hashanah Honey Cake or Apple Cake or perhaps it’s your special spice cake for autumn and Sukkot.  All cake recipes submitted to this site between October 1 st and October 11 2011 will automatically be entered (Make sure to have cake in the title).

After October 11 2011 the JoyofKosher team will pick the top five finalists from the cake recipes submitted. We will make all five of those dishes and by October 24th 2011 we will choose two recipes to go head-to-head for the top prize. You, our readers, will get to vote on who takes home the prize. Voting will take place from October 24th 9 am EST October 31st 9 am EST

The Winner will receive this Copper Mauviel Beating Bowl 

The runner up will win the Duralex Lys Clear Bowl, 9-piece set and the Rosle Angled Palette

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About Hadassah Sabo Milner


HaDassah Sabo Milner is a Welsh Jew who lives in Monsey NY. She is a writer and a blogger and a lifelong foodie. She's married with four sons who provide her with much fodder for her writing projects. HaDassah is also a social media rockstar who can update multiple platforms simultaneously whilst cooking Shabbat dinner for 70. You can find her on Facebook, Twitter Twittr , and read her blog In The Pink .




16 Responses to Take the Cake Contest

  1. Here’s another one! Why is no one entering the cake contest? It’s my favorite one. http://www.joyofkosher.com/recipe/rainbow-layer-cake/

  2. i’m in! I love cake!

  3. avatar says: Peter G

    Honey Cake III this is the one we use. The ingredients are spelled out much better then my pinch of this or that.

  4. avatar says: davises88

    Marmalade Spiced Honey Cake (inspired by a Marcy Goldman recipe)
    1 cup vegetable oil (I prefer Wesson Canola oil)
    3/4 cup light honey
    1 cup white sugar
    1/3 cup brown sugar
    1/2 cup orange marmalade – or if you have it etrog marmalade made from the previous years’ etrog
    4 eggs
    1 cup espresso (or you can use tea if you’d like)
    3 cups all-purpose flour
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1 tablespoon baking powder
    2 teaspoons cinnamon
    1 teaspoon cloves
    1/4 teaspoon allspice
    1/3 cup sliced almonds, lightly toasted
    1 cup etrog pulp from etrog liqueur
    Etrog liqueur for drizzling (optional)

    Preheat oven to 350 F. Grease only the bottom of a 9 or 10” tube pan. Alternatively, you can use three 8” loaf pans. (This cake makes a great hostess gift so making it in smaller pans means you have more to give.) Cut out a circle (or rectangle if you’re using a loaf pan) of parchment paper and line the bottom of the pan.

    In the bowl of your electric mixer, blend oil, honey, white sugar, brown sugar, and marmalade.

    Blend well then add in eggs. In a separate bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, cloves, and allspice. Slowly add the flour mixture to add wet ingredients, alternating with the coffee to make a smooth batter.

    Then add in the cup of etrog pulp. A dear friend makes etrog liqueur every year and after the liqueur is decanted – a process which takes several months, what do you do with the boozy etrog pulp? You freeze the pulp in 1 cup portions and then add it to the honey cake batter the next time you make cake. The etrog pulp will make the cake very moist and won’t taste of alcohol.

    Blend well to make a smooth batter.

    Pour batter into pan – it will be quite loose. Sprinkle top with slivered almonds. Place cake on one or two heavy baking sheets to prevent the bottom from browning too fast. Bake 55-60 minutes or until cake springs back when lightly pressed with fingertips.
    When the cake is completely cool, if you’d like, drizzle etrog liqueur over the top. (I’ve also used Single Malt Scotch to drizzle and the men at the table appreciated that flavor. It’s a cake and it’s a l’chaim in one!)

  5. avatar says: maag3

    Here, down South, we call it
    Hummingbird Cake
    But in honor of Noa we’ll call it
    Mazel Tov Cake

    This is a Paula Deen recipe

    Nonstick vegetable spray
    All-purpose flour for pans
    3 Cups flour
    2 Cups sugar
    3/4 Cup vegtable oil
    1/2 Cup finely chopped pecans
    2 very ripe large bananas mashed
    1 (8oz.) can crushed pineapple, with juice
    1 teaspoon pure vanilla extract
    t teaspoon ground cinnamon
    4 large eggs beaten

    Frosting (I generally double the qualities I have below, because I LOVE Frosting!)
    1 Lb. box confectioners sugar
    1 (8oz.) cream cheese (room temperature)
    6 Tablespoons (3/4 stick) unsalted butter softened
    1 teaspoon pure vanilla extract
    1 Tablespoon milk, or more if needed
    1/2 Cup finely chopped pecans (Optional)


    1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

    2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

    3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

    4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

    5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

    6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

  6. Perfect Pumpkin Cake

    1½ cups vegetable oil
    2 cups sugar
    4 eggs
    3 cups flour
    2 tsp. baking soda
    2 tsp. baking powder
    3 tsp. cinnamon
    1 tsp. salt
    2 cups canned pumpkin (I use one can of Libby’s pumpkin)

    Combine oil and sugar. Add eggs. Add dry ingredients, then canned pumpkin. (Note: Make sure pumpkin mixes with all of the batter, because sometimes in a mixer, there’s some batter under the reach of the mixing arm.) Bake for one hour at 375 degrees. Let stand for 15 minutes. Then unmold the cake from the pan (it should just fall right out). Let cool before covering. Sprinkle powdered sugar on cake right before serving.

    Freezes very well.

  7. avatar says: davises88

    This would work well for a Sukkot dessert. And since they’re baby cakes, they work to welcome a new addition. I liked these so much they were served at my wedding instead of a traditional wedding cake.

    Little Chocolate Cherry Cakes
    Makes 6 little cakes

    ½ cup (2½ ounces) dried sour cherries
    ¼ cup raspberry liqueur or brandy
    3 ounces bittersweet chocolate chopped
    ½ stick (¼ cup) unsalted butter, cut into pieces or parve margarine
    ½ cup granulated sugar
    ½ teaspoon vanilla
    2 large eggs
    ¼ cup plus 2 tablespoons all-purpose flour
    ¼ teaspoon salt
    confectioners’ sugar for sifting over cakes

    Preheat oven to 350°F and generously butter six ½ cup muffin tins. In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool. In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk in granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries. Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until a tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container 4 days. Cut out a 1¼” paper heart and center on a cake. Sift confectioners’ sugar over cake and carefully remove heart. Sift sugar over remaining cakes in same manner. Serve with whipped cream if going milchig or make a raspberry sauce (whiz frozen raspberries with some sugar until smooth) for parve.

    I often substitute other flavors for the cherries. Dried apricots or candied ginger. And, if you’re substituting other flavors of dried fruit, experiment with liqueurs, too. Coffee flavored or Amaretto or Frangelico also work.

  8. would be nice to add to my baking collection

  9. One last recipe: banana blueberry streusel cake. Waiting for it to get approved but it has been submitted.

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