Honey Cake

It's not Rosh Hashanah without a honey cake. This traditional dessert is a staple of the holiday and would be sorely missed from any menu.

3 1/2 cups presifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons ground {cinnamon}
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups sugar
1/2 cup brown sugar
3  eggs
1 teaspoon vanilla extract
1 cup brewed coffee (can be made from instant)
3/4 cup orange juice
1/2 cup sliced almonds (optional)
Preheat the oven to 350°.

In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice.

Make a well in the center of the dry ingredients and add the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.

Use an electric mixer on slow speed to mix everything together.

Using cooking spray, grease a 10-inch Bundt pan, a 9 x 13-inch baking dish, or three 9- or 10-inch loaf pans (whichever shape pan you prefer).

Spoon the batter into the pan and sprinkle the top with almonds (optional).

Bake 50 to 60 minutes or until the cake turns golden brown and springs back when gently pressed.

Let the cake sit for 20 minutes, then loosen the sides and invert it onto a wire rack to cool completely.

Ease of Preparation: Easy

Preparation Time: 15 min
let sit 20 min

Cook Time: 1 hr

Servings: serves 10 - 12

Recipe By: Andrea Marks Carneiro & Roz Marks

From:  Jewish Cooking Boot Camp
Used with permission of Three Forks