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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions. Ingredients:
3 large eggs |
1 tablespoon fresh lemon juice |
1 fresh lemon rind, of grated |
1/3 cup vegetable oil |
1 cup honey |
1 cup warm strong black coffee |
3 1/2 cups all-purpose flour, sifted |
2 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon cream of tartar |
1 cup dark brown sugar |
1 teaspoon cinnamon |
1/2 cup slivered almonds |
Directions:
1. Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
2. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
3. Mix on low speed until well blended.
4. In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
5. Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
6. Fold in the slivered almonds.
7. Pour the batter into the tube pan.
8. Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
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