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Ingredients
| all-purpose flour (sifted): 3 1/2 cups |
| salt: 1/4 tsp |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 2 tsp |
| allspice: 1 1/2 tsp |
| eggs: 4 |
| granulated sugar: 3/4 cup |
| vegetable oil: 4 Tbl |
| honey: 2 cups |
| regular coffee: 1/2 cup (strong brewed) |
| almonds (whole): 1/2 cup |
| seedless raisins (packed): 1/2 cup |
| honey: 1 1/2 cups |
| lemon juice: 2 Tbl |
| water: 1/2 cup |
| lemon zest: 1/2 tsp |
| slivered almonds: 2 oz (for topping) |
Honey Cake II
Credit: AllRecipes
User rating:
"Honey cake for Rosh Hashana."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
- Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
- To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.