4 Eggs
3/4 c Sugar
1 c Honey (12 oz.)
1/3 c Salad oil
3 c Flour
1/2 ts Salt
2 ts Baking powder
1 ts Baking soda
1/2 ts Ground clove
1/2 ts Ground allspice
3 ts Instant coffee
1 c Hot water
Anyway, this is the honey cake I’ve made for the last 14 Rosh Hashanas in a
row. It’s so good all my friends have copied it as well and every year at
this time I always get a few phonecalls from some I haven’t seen in years
saying “I just put YOUR cake in the oven and thought I would call to wish
you a happy holiday.” Magical qualities here… Preheat the oven to 325 F.
Set out a baking pan with a 7-cup capacity (7 1/4″ x 7 1/4″ x 2″). Grease
lightly and set aside. Prepare a string cup of coffee with the hot water
and instant coffee. Cool.
Separate the eggs. Put the yolks in a big mixing bowl and the whites in a
medium one. Beat the yolks with the sugar until creamy. Add the oil and
then the honey — beating after each addition. Beat until the mixture is
smooth and creamy.
Sift the flour and measure 3 cups. Combine with salt, baking powder, baking
soda and spices.
Add the dry ingredients to the egg-honey mixture alternately with the
coffee, stirring with a spatula or wooden spoon. Stir only until all the
ingredients are well blended. Do not overmix.
Clean and dry the beaters. Whip the egg whites until stiff and can hold
their shape. Add, one-third at a time, to the batter. Fold in gently, until
the batter is smooth.
Pour into the greased pan and bake in the preheated oven for about 80 to 90
minutes. The cake is done when a toothpick comes out dry and clean.
This cake keeps well. In fact, it improves with a little aging, so bake
several days ahead. This will allow the cake to acquire full flavor and
typical texture.
Yields
1 Servings
