Poppa’s Rosh Hashanah Honey Cake

 

recipe courtesy of Zabars.com

Makes one 10″ bundt or tube pan OR two 9″x5″x3″ loaves

3 1/2 cups of all purpose flour

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

4 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

1 cup vegetable oil

1 cup dark honey

1 cup granulated sugar

1 cup brown sugar

3 eggs

1 tsp vanilla

1 cup warm dark coffee

1/2 cup orange juice

1/4 cup brandy or whiskey

1/2 cup sliced almonds (optional)

Preheat oven to 350 F.  Lightly grease pan and line bottom with greased parchment paper.

In the bowl of a standing mixter, whisk together flour, baking powder, baking soda, salt and spices.

Make a well in the center in the dry ingredients and add oil, honey, sugars, eggs, vanilla, coffee, orange juice and brandy.  Using the paddle attachment, combine all the ingredients making sure to scrape down the sides of the bowl while mixing.  This is a very wet batter.

Spoon batter into pan and sprinkle top with sliced almonds (if using)

Bake until the cake pulls away from the sides on the pan and a skewer comes out clean.  About 60-70 minutes for bundt pan, about 50-60 minutes for loaf pans.  Once baked, remove from oven and cool in pan for 15 minutes, then remove and continue cooling on a wire rack.

Slice and serve.

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2 thoughts on “Poppa’s Rosh Hashanah Honey Cake

  1. Pingback: Rosh Hashanah | Historic Hostess

  2. Pingback: Historic Hostess: Rosh Hashanah

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