Honey Cake II recipe

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Ingredients

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

Nutrition Info

452.2 calories
carbohydrate: 97 g
cholesterol: 46.5 mg
fat: 7.2 g
fiber: 1.7 g
protein: 5.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 183.2 mg
sugar: 73.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

  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.

  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.

Recipe Yield

2 9-inch loaves

Recipe Note

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.

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