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Honey Cake
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Honey cake is popular on Rosh Hashana since its sweetness symbolizes the wishes for a good year ahead. This recipe may be modified to make two cakes instead of one – in that case, use two 9 inch loaf pans and reduce the bake time to about 50 minutes.

Serves: 1 cake

Prep Time:
Cook Time:
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Ashkenazi Parve Dessert
Rosh Hashana

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Ingredients

3 1/2 cups sifted flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 cup nuts, walnuts, or almonds
4 eggs
3/4 cup sugar
4 tsp. vegetable oil
2 cups dark honey
1/2 cup brewed coffee

Optional:

1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. powdered cloves
1/2 tsp. ginger

Directions

  1. Sift flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together (spices depend on your personal taste).
  2. Beat eggs, gradually adding the sugar. Beat until thick and light in color. Beat in oil, honey and coffee; stir in flour mixture and nuts.
  3. Grease an 11x16x4 inch baking pan and line with aluminum foil. For 2 smaller cakes, use two 9 inch loaf pans.
  4. Turn the batter into the pan(s) and bake at 325 degrees (F) 1-1/4 hours until browned and cake tester comes out clean.
  5. Cool on a cake rack before removing from pan.

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