Honey cake for Rosh Hashana.

Honey Cake II

Ingredients

  • 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

Instructions

    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.


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