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Ingredients
| instant coffee: 1 Tbl |
| water: 1 cup (hot) |
| eggs: 3 (lightly beaten) |
| honey: 1 1/3 cups |
| vegetable oil: 1/2 cup |
| granulated sugar: 1 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 2 tsp |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
Rosh Hashanah Honey Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
15 serving(s)
Tags
- Preheat oven to 350.
- Grease and flour 2 8x4 inch Baking Pans and set aside.
- Combine coffee and hot water, stirring until dissolved; set aside.
- Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.
- Stir in dissolved coffee, sugar and vanilla.
- Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.
- Pour batter into pans, filling ech halfway.
- Bake for 45 min or until toothpick inserted in the center comes out clean.
- Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
- Remove cake from pans and allow to completely cool.