Honey Cake

This recipe, given to me by my son Flip, looks lovely and tastes like Rosh Hashanah – great for the holidays, Shabbat, or any time.honey-cake

This can be baked in a bundt or tube pan, 2 loaf pans, or 1 9” x 13” pan.
It looks nicest in the bundt, of course.

3 -½ C. flour
4 tsp. baking powder
½ tsp. salt
4 tsp. cinnamon
1/2 tsp. cloves (I omit)
½ tsp. allspice

1 C. vegetable oil
1 C. honey
½ C. brown sugar
1-1/2 C. granulated sugar
3 eggs
1 tsp. vanilla
1 C. warm coffee
½ C. orange juice
¼ C. whiskey (either bourbon or scotch are good)
½ C. slivered almonds

Preheat oven to 350.
Grease pan – if using loaf or 9” x 13” you can also use parchment.
Combine first 6 ingredients (dry) in large bowl.
Make a well in the center and add the remaining ingredients except almonds.
Mix well, but do not overbeat.
Spoon into pan(s) and top with almonds.
Bake tube or bundt 60-80 min., loaf or 9” x 13” 45-50 min.
Cool in pan 20 min, then remove and cool completely.

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