I have been baking this honey cake for Rosh Hashana forever and ever. In fact, this is the 21st year I'm using the recipe. It makes a moist, dense honey cake.
Provided by Mirj2338
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Get a baking pan with a 7 cup capacity.
- Grease lightly and set it aside.
- Prepare a strong cup of coffee with the hot water and the instant coffee.
- Cool.
- Separate the eggs.
- Put the yolks into a big mixing bowl and the whites into a medium one.
- Beat the yolks with the sugar until creamy.
- Add the oil, then the honey, beating after each addition.
- Beat until the mixture is totally smooth and creamy.
- Sift the flour and measure off 3 cups.
- Combine the flour with the salt, baking powder, baking soda and the spices.
- Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
- Do NOT use and electric mixer for this one.
- Stir only until all the ingredients are well blended, do not overmix.
- Clean and dry the mixer beaters.
- Whip the egg whites until they are stiff and can hold their shape.
- Add one third of the beaten whites at a time to the batter.
- Fold in gently until the batter is smooth.
- Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
- Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
- The cake is done when a toothpick comes out dry and clean.
- This cake keeps really well.
- In fact, it gets better with a little aging, so bake it several days ahead.
Nutrition Facts : Calories 246, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 216.2, Carbohydrate 45.2, Fiber 0.7, Sugar 26.9, Protein 4.1
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