Jewish Honey Cake

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Jewish Honey Cake

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup light vegetable oil
  • 1 cup liquid honey
  • 2 tablespoons rum or brandy
  • 1/2 cup strong black coffee, warm
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon powdered clove
  • grated zest of one orange
  • 2 cups 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.

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