September 2^nd 2011By Paula Shoyer

This is a new kind of honey cake for Rosh Hashanah. I have made it square, but you can make it in 8-inch round pans too. I like to decorate the sides of the cake with candied orange slices (recipe below) but quicker options are sliced almonds or chopped pistachio nuts. Decorate the top with sliced berries, but always wait until just before serving so the fruit doesn’t bleed onto the cream.