PERFECT HONEY CAKE
I've tried many many honey cake recipes, and this is my favorite, both for depth of flavor and ease of production. It's basically a one-bowl cake, freezes very very well, and can be made in a variety of sizes. I got this from Amit Women's cookbook (Efrat chapter, Chicago), and can barely read the page because of all the spills on it. Even my mom, an extraordinary baker, has begun to use this recipe instead of her own. A perfect Rosh Hashana/Sukkot treat!
Provided by Sarah Chana
Categories Dessert
Time 1h5m
Yield 24-27 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the first 3 ingredients.
- In a separate bowl, combine the flour, baking powder, spices and baking soda.
- Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
- Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
- Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.
Nutrition Facts : Calories 98.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 72.8, Carbohydrate 21.9, Fiber 0.5, Sugar 11.7, Protein 1.9
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