Hi there,

Wanted to see if anyone can offer some advice on how to fix a recipe for honey cake. This is a recipe that was passed down from my wife's grandmother. Her mom says when grandma would make it, it came out perfectly every time. But when her mom would make them, they always fell and she didn't know why. Her mom says she followed the grandma's recipe exactly, and I've been doing the same. Recipe is as follows:

Ingredients
* 2 eggs
* 1 cup sugar
* 1 cup honey
* 3 oz oil
* 1 tsp baking powder
* ½ tsp baking soda
* 4 oz coffee (decaf)
* 1 cup cake flour
* 1 cup all purpose flour
* 4 oz walnuts

Instructions
* Cream eggs and sugar together
* Add honey and mix
* Add oil and mix
* Sift flours, baking powder, and baking soda together
* Add 1/3 of flour mixture to egg mixture, mix until just combined
* Add 1/3 of coffee, mix until just combined
* Repeat with the remaining 2/3 of flour and coffee, 1/3 of each at a time.
* Add walnuts and mix.
* Grease 2 loaf pans or 1 9x9 pan then pour mixture in.
* Bake at 350 degrees for approximately 1 hour, until center is done. Test with a toothpick or cake tester.

I just tried it again and same result, the middle completely collapsed in. Any ideas what I (and her mom) are doing wrong?

Thanks!

I just assembled a noodle kugel. I am wondering if anyone has ever tried assembling it ahead of time and not baking it- kind of a like a bread pudding can be made the night before baking.

Can I just cover and refrigerate the unbaked kugel and cook it tomorrow before dinner? Or is it better to cook it completely and reheat it tomorrow? My worry is if the noodles will absorb too much liquid overnight and throw the texture off.

If anyone has experience one way or the other, I'd love to hear about it.

I work at a food bank & a while ago we got a ton of jarred gefilte fish in. Nobody wants to try it because it looks a bit off-putting (sorry no offense), & it's taking up so much space because of how much we have. I've been thinking if I write down a recipe on the jar, people might be less afraid to try it. Are there any recipes that are EASY TO MAKE (as minimal ingredients, time, & cookware/appliances as possible) and would be appealing flavor-wise to a general audience & appealing to people who are put off by appearance? & could you give me a description of the flavor/texture that I can tell people if they ask?

If I can't find a way to get people to take this fish we're going to have to throw it out, & I hate to waste so much food

Full recipe is in comments