Honey Cake II The Best Recipes

Saturday, October 19, 2024

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Honey Cake II

"This honey cake is a tremendous dessert for dinners surrounding the Jewish vacation of Rosh Hashanah, however also only for a tasty honey cake any time you need one."

Ingredients :

Cake:
3 half of cups sifted all-motive flour
1/4 teaspoon salt
1 half of teaspoons baking powder
1 teaspoon baking soda
2 teaspoons floor cinnamon
1 half teaspoons ground allspice
four eggs
3/4 cup white sugar
4 tablespoons vegetable oil
2 cups honey
half of cup strong brewed coffee
1/2 cup blanched slivered almonds
half of cup raisins
2 tablespoons slivered almonds for topping
Glaze (Optional):
1 half cups honey
2 tablespoons lemon juice
1/2 cup water
half teaspoon lemon zest

Instructions :

Prep : 25M	Cook : 16M	Ready in : 1H30M

Preheat oven to 325 ranges F (165 ranges C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
Sift collectively the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, regularly including the sugar. Beat until thick and light in color, approximately five mins. Beat in the oil, honey and coffee. Stir flour aggregate into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
Bake in preheated oven till a tester inserted within the middle of every cake comes out clean, sixty five to 75 mins. Let cool 10 minutes and take away from pan.
To Make Glaze: integrate 1 half 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, take away from heat and drizzle over heat cake.

Notes :

You may add 1/2 cup chopped dried apricots with the almonds and raisins, if preferred.

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