Apple Cake for Rosh Hashanah - How far ahead?
So, I'm sure this has been discussed before... in fact, I think I wonder about this every year... but here goes:
How far ahead of time can I make my apple cake for Rosh Hashanah? (If it matters, I'm making the Joan Nathan recipe that appears in both The Jewish Holiday Baker and The Jewish Holiday Kitchen.) I know it can sit for a day or two, but what if I want to make it three days ahead? What about four? Would I be better off making it and freezing it? Or will it be perfectly happy for four days? Do I wrap it in plastic and keep it in the fridge? I'm also going to make the chocolate-lovers cake -- yum!)
I'm assigned to host on Sunday evening, but I'll be tied up with, oh, that's right, the holiday, ahead of time, so I'd like to get as much done as early as possible.
(By the way, here's my not-very-traditional menu:
apples and honey, of course
challah (the 1976 recipe)
chicken soup w/matzo balls
roasted butternut squash, cauliflower, brussels sprouts
beets with hazelnuts and goat cheese
leek and swiss chard tart (quiche-like)
and maybe, a half-and-half risotto made with with pureed butternut squash on one side, chunked beets on the other, to make an orange-and-red colorful thing... although I already have those ingredients elsewhere. But they're seasonal, and I think it would look cool...)
Anyway, thanks for your help, and L'Shana Tova!
I would make the cake today or tomorrow and freeze it if you have the space. Take it out Sunday before you leave for shul.
I think it would probably be o.k. in the refrigerator tightly wrapped as well.
I would not leave it at room temperature for more than 36 hours: I'd be afraid the apples would be blue by Sunday.
I love that apple cake, and will be making it for Sukkot.
Good luck, and L'Shana Tova to you, p.j.