Honey Cake

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	Flour - sifted
1/4 teaspoon	1.3ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon - (optional)
1/4 teaspoon	1.3ml	Nutmeg - (optional)
1/8 teaspoon	0.6ml	Powdered cloves - (optional)
1/2 teaspoon	2.5ml	Ginger - (optional)
4		Eggs
3/4 cup	148g / 5.2oz	Sugar
4 tablespoons	60ml	Salad oil
2 cups	474ml	Dark honey
1/2 cup	118ml	Brewed coffee
1 1/2 cups	139g / 4.9oz	Nuts, walnuts or almonds

Recipe Instructions

Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. (The spices depend on your personal taste, so add or not, as you prefer.)

Beat the eggs, gradually adding the sugar. Beat until thick and light in color. Beat in the oil, honey and coffee; stir in the flour mixture and the nuts.

Oil an 11 x 16 x 4-inch baking pan and line it with aluminum foil. Or, if you want 2 smaller cakes, use two 9-inch loaf pans. Turn the batter into the pan or pans.

Bake in a 325 degree oven, 1 1/4 hours for the large cake, 50 minutes for the 2 smaller ones, or until browned and a cake tester comes out clean. Cool on a cake rack before removing from pan.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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