Honey Cake II

This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 452 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• ¾ cup white sugar
• 4 eggs
• ½ cup raisins
• 2 tablespoons lemon juice
• ½ cup water
• 3 ½ cups sifted all-purpose flour
• 1 ½ teaspoons baking powder
• ½ cup blanched slivered almonds
• ½ teaspoon lemon zest
• 1 ½ teaspoons ground allspice
• 1 ½ cups honey
• 2 cups honey
• ½ cup strong brewed coffee
• 4 tablespoons vegetable oil
• 2 tablespoons slivered almonds for topping

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.

Step 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.

Step 3

Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.

Step 4

Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.

Step 5

To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.