For Rosh Hashanah, ditch the traditional honey cake and try Melissa Clark’s plum cake, maybe with a scoop of Chozen’s intensely rich kosher ice cream, on top.  (Mix up your holidays and pick Matzoh Crunch.)

Clark has a new cookbook out–In he Kitchen with A Good Appetite–which I’ll review later this week. Meanwhile, she continues to write her breezy recipe column every week in the Times. Last week, she offered up a recipe for plum cake to for Rosh Hashanah. It sounds divine, and maybe even a little nutritious.That’s appropriate, after all, for wishing your loved ones a happy, healthy new year!

Click here for the recipe  for Crunchy-topped Whole Wheat Plum Cake.

Related posts:

1. Rosh Hashanah Recipe: Saffron and Honey Cake
2. Review and Recipe: Melissa Clark’s In the Kitchen with a Good Appetite–and Her Break-the-Fast Salmon
3. Upper West Side: A Rosh Hashanah Cooking Lesson from the JCC