Honey Cake. Sweet. Soul Food. A taste of Yom Tov.

A cake batter of emotion, introspection, love, appreciation, gratitude, blessings, prayer and connection.

Chabad. Wif-fi for the soul. A place to connect.

It’s often a challenge to find balance in our lives. Days full of ‘troubleshooting’ as we look for ways to re-boot, re- charge and re-start.

Chabad of Mill Valley is the place to find balance, inspiration and the tools needed to keep ‘in sync’ with our Jewish hard drive. Our internal ‘storage’ of rich heritage, vibrant history and Jewish roots.

Now a days, everything is in ‘the cloud’. Easy, fast access, from anywhere, anytime.

Important data, meaningful experiences, never to be lost. This, my friend, is what you will experience at Chabad.

Our Judaism is rooted deep within us, down here on earth, yet the opportunity to connect to the ‘cloud’, the Heavens above with G-d’s blue print for life, is eternal, relevant and accessible. Anywhere. Anytime.

So, join us. Consider Chabad of Mill Valley your Wi-fi hot spot. Life long significant connection to spirituality, Judaism and Torah values.

May you and yours be blessed with health, happiness and success both spiritually and physically.

Yours sincerely,

Rabbi Hillel and Chana Scop

To see our High Holiday Schedule, please click here.

To try out this fantastic Honey Cake recipe,  follow these directions:

To try another great Honey cake recipe of Chana’s click here.


2 1/3 cups flour

1 Tsp. Baking Powder

1 Tsp. Baking Soda

2 Eggs

2/3 cup sugar

1 cup dark brewed tea, made with 3 tea bags, cooled

1/3 cup vegetable oil

1 cup honey

1/2 medium ripe banana thoroughly mashed

Grated rind of 1 orange

1/8 Tsp. Ground cloves

(This recipe is originally for two 9 x 5″ loaf pans) – Use parchment paper for lining when using pans.

Preheat oven to 350.

Beat eggs, in a mixer at medium speed, gradually ading sugar until pale and ribbon-like. (about 7 -10 minutes…you don’t have to be religious about this step:)

Lower the speed and add the tea, oil, honey and banana, orange rind, cloves and even a dash of cinnamon if you wish. Combine thoroughly.

Gradually add in flour, baking powder and baking soda. (use a whisk is you still have clumps of flour in your batter.) combine well.

(If you are making this cake in the loaf pans, the original recipe says to bake it at 325 for the first 15 minutes and then raise temp. to 350 for another 25 minutes. I found that baking at 350 the entire time works too.This recipe makes 2 loaf size pans.  If you are making cupcakes, bake at 325 for 14 – 17 minutes. This recipe gives you about 27 cupcakes in these holders.)

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