Honey Cake II14 Reviews
“Honey cake for Rosh Hashana.” - by Sandy in Baltimore
Original recipe yields 2 - 9 inch loaf pans
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (24 total)
- 316 cal
- 6.1 g
- 65.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 a..." See morere 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."
"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 ..." See moreit 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. "
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