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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a favorite honey cake recipe of mine and is often served for breaking the fast for Yom Kippur. Ingredients:
1-1/2 tsp. instant coffee granules |
6 tbsp. hot water |
1-1/2 cups all-purpose flour |
1 tsp. baking powder |
1/2 tsp. baking soda |
1/2 tsp. ground cinnamon |
1/4 tsp. ground ginger |
a tiny pinch of ground cloves |
2 large eggs |
1/2 cup granulated sugar |
1/2 cup honey |
1/3 cup vegetable oil |
1/2 cup walnuts, coarsely chopped |
Directions:
1. Preheat oven to 325 degrees F/160 degrees C.
2. Lightly grease an 8 x 4 inch loaf pan.
3. Line the pan with parchment paper or wax paper, and grease the paper.
4. In a cup, dissolve the coffee granules in the hot water. Let cool.
5. Sift flour with baking powder, baking soda, cinnamon, ginger and cloves. Beat eggs lightly. Add sugar and honey and beat until mixture is very smooth and light in color. Gradually add oil and beat until blended.
6. Stir in flour mixture alternately in two batches with coffee. Blend in walnuts.
7. Pour batter into prepared pan and bake in preheated oven for 50 to 55 minutes, or until a cake tester inserted in cake comes out clean.
8. Cool in pan for about 15 minutes.
9. Turn out onto rack and carefully peel off paper.
10. Tightly wrap in foil when completely cool.
11. Serve in thin slices and I like to serve a dish of honey with this cake.
12. Serves 8 to 10
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