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Honey Cake

Cuisine: Jewish
Courses: Dessert
Serves: 1 people

Recipe Ingredients

3 1/2 cups 218g / 7.7ozFlour - sifted
1/4 teaspoon 1.3mlSalt
1 1/2 teaspoons 7.5mlBaking powder
1 teaspoon 5mlBaking soda
1/2 teaspoon 2.5mlCinnamon - (optional)
1/4 teaspoon 1.3mlNutmeg - (optional)
1/8 teaspoon 0.6mlPowdered cloves - (optional)
1/2 teaspoon 2.5mlGinger - (optional)
4   Eggs
3/4 cup 148g / 5.2ozSugar
4 tablespoons 60mlSalad oil
2 cups 474mlDark honey
1/2 cup 118mlBrewed coffee
1 1/2 cups 139g / 4.9ozNuts, 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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