HONEY CAKE II

Honey Cake II image

This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one.

Provided by Sandy in Baltimore

Categories World Cuisine Recipes European German

Time 1h30m

Yield 16

Number Of Ingredients 18

Ingredients

3 ½ cups sifted all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
4 eggs
¾ cup white sugar
4 tablespoons vegetable oil
2 cups honey
½ cup strong brewed coffee
½ cup blanched slivered almonds
½ cup raisins
2 tablespoons slivered almonds for topping
1 ½ cups honey
2 tablespoons lemon juice
½ cup water
½ teaspoon lemon zest

Steps:

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
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.
Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
To Make Glaze: combine 1 1/2 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, remove from heat and drizzle over warm cake.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 97 g, Cholesterol 46.5 mg, Fat 7.2 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 183.2 mg, Sugar 73.7 g