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Honey Cake II

SUBMITTED BY: Sandy in Baltimore

"Honey cake for Rosh Hashana."

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Original recipe yield 2 - 9 inch loaf pans

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Servings
USMETRIC

Preheat oven to 325 degrees F (165 degrees C).
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.
Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.

Reviewed on Apr. 2, 2006 by COURTNEYGRIFF

The flavors in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!!!! I had to throw... MORE

Reviewed on Nov. 10, 2003 by MLWARSHAW

This was a great recipe! Our family had lost our old honey cake recipe in moving house, so it... MORE

Reviewed on Apr. 15, 2003 by LISAYANG

I also feel this cake is nothing special. A little bit dry. Didn't really enjoy much. MORE

Reviewed on Jul. 15, 2003 by Shirley

This was an o.k. cake. Nothing super special. MORE

Reviewed on Jul. 15, 2003 by MAEVEN6

Great honey cake. I added ground almonds and served with a milk syrup at Rosh Hashanah. Went... MORE

Reviewed on Oct. 1, 2005 by pugmom2

Delicious honey cake - rich and yummy. The glaze really makes the honey flavor pop. MORE

Reviewed on Mar. 5, 2006 by DIANAS6

It was my first honey cake ever and I was very impressed! I also glazed the sides of the cake... MORE