Honey cake for Rosh Hashana.
Honey Cake II
- 3 1/2 cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 4 eggs
- 3/4 cup white sugar
- 4 tablespoons vegetable oil
- 2 cups honey
- 1/2 cup strong brewed coffee
- 1/2 cup almonds
- 1/2 cup raisins
- 1 1/2 cups honey
- 2 tablespoons lemon juice
- 1/2 cup water
- 1/2 teaspoon lemon zest
- 2 ounces slivered almonds for topping
1 Preheat oven to 325 degrees F (165 degrees C).
2 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.
3 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.
4 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.