Jewish Honey Cake
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup light vegetable oil
- 1 cup liquid honey
- 2 tablespoon rum or brandy
- 1/2 cup strong black coffee, warm
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon cinnamon
- 1/4 teaspoon powdered clove
- grated zest of one orange
- 2 cup of all-purpose flour
- 1/2 cup chopped almonds or walnuts, optional
- 1/2 cup golden raisins, optional
Instructions
Beat eggs and sugar together until pale and creamy. Beat in oil, honey, brandy/rum and coffee. In a separate bowl, mix the baking powder and soda, salt, cinnamon, cloves and orange zest with the flour. Add gradually to the egg and honey mixture, beating vigorously to produce a smooth batter. If using nuts and raisins, dust with flour and stir into the batter. Line a 9-inch pan with greaseproof paper or foil, brushed with oil and dusted with flour. Pour in batter. (Can also be divided between two loaf pans) Bake at 350 F for 1 1/4 hours or longer until firm and brown on top. Smaller cakes cook for about 1 hour.