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Honey Cake Recipe for Rosh Hashanah

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Published on Sep 20, 2011

Barbara and Barrie Silver share Grandma Bessie's Honey Cake recipe for the Jewish New Year or any time.

1-3/4 cup honey
1 cup strong coffee (3 teaspoon instant espresso + 1 cup hot water)
4 large eggs
2 teaspoon Canola oil
1 cup sugar
1 teaspoon pure vanilla extract
3-1/2 cups King Arthur flour




1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon allspice
2 teaspoon cinnamon
Pinch of Kosher salt
2/3 cup of golden raisins
1 tube pan or 2 9-inch loaf pans -- greased with non-stick cooking spray

Preheat oven to 325 degrees

In a saucepan, bring the honey to a gentle boil. While the honey is heating, dissolve the instant coffee in hot water. Allow the honey to cool and add the coffee mixture. Set aside.
 
In a large bowl, beat the eggs with a whisk or a hand mixer until light and lemon colored. Beat in the oil gradually. Continue mixing the egg mixture and add the sugar slowly, then add the vanilla.
 
In a separate bowl, sift together the baking soda, baking powder, and spices.  Add them to the egg mixture along with honey and coffee a third at a time. Continue mixing until all ingredients are well-blended. Lastly, stir in the raisins.




Pour the batter into the prepared pan. Bake at 325 degrees for about 1 hour. The cake is done when a tester comes out clean. (Check after 50 minutes.) Cool in pan and remove to serve. This cake keeps well and is Parve (which means it can be served with dairy or meat-based meals.)

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