Honey Cake II

Honey Cake II

14 Reviews 1 Pic
Sandy in Baltimore
Recipe by  Sandy in Baltimore

“Honey cake for Rosh Hashana.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch loaf pans

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Directions

  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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Reviews (14)

Rate This Recipe
COURTNEYGRIFF
68

COURTNEYGRIFF

The flavors in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!!!! I had to throw my cakes away...they were totally inedible because they were overcooked. TRY THIS RECIPE - the flavors are amazing, just watch the cooking time very carefully- I'd say to start checking after about 30 minutes. I will make this again because it seems like it has great potential.

Slava KC
26

Slava KC

Tried this recipe the it was almost perfect, the cooking time was extensive, I have checked it 60 minutes after putting it into a oven and it was already slightly overcooked next time I will check on it after 45 or 50 minutes, also the amount of nuts and raisins better be doubled from what the recipe suggests. Other then that, it was good. Definitely will do it again.

DIANAS6
14

DIANAS6

It was my first honey cake ever and I was very impressed! I also glazed the sides of the cake too to make it extra moist!!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 65.2 g
  • 21%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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