Brandied Coffee And Honey Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An utterly scrumptious cake which a friend of mine alerted me to. The recipe is from The Book of New Israeli Food by Janna Gur and it is meant for Rosh Hashana. With the 7 days forced advanced preparation, it would be good for any occasion and simply magical for a holiday. Read more . Photo by Ingredients:
time to mature: 7 days |
add your favorite brandy or rum for a little bam |
or serve with brandied whipped cream |
1/2 cup of mocha coffee |
1 6 oz jar of pure honey |
1 pound bag of cake flour |
1/2 cup of sugar |
2 eggs |
1 teaspoon of baking soda |
1/2 cup olive oil |
lots of raisins and walnuts and a little cinnamon |
Directions:
1. Preheat the oven at 325 degrees.
2. Combine the flour, sugar and cinnamon in a bowl.
3. Add the honey, oil and eggs and beat into a smooth batter with a whisk.
4. Stir the baking soda and then the coffee into the batter.
5. Gently fold in the raisins and walnuts.
6. Pour the batter into a greased 4 x 8 meatloaf pan or double recipe as I do and use bundt pan and baked for about 45 minutes, until the top of the cake is dark brown and a toothpick comes out dry.
7. Allow the cake to cool completely, wrap in aluminum foil and place in a cool, dry place (not in the refrigerator) to mature for 7 days.
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