Jewish Honey Cake

This is a spice-filled and moist honey cake enjoyed traditionally on Rosh Hashanah! Bake with love always and play around with the spices, taking out what you don't like and adding some of your favorites. One of the beauties of learning from different cuisines is that we are made to leave our conceptions of specifc food behind, and pushed to embrace new ones.

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3 1/2 cups sifted flour
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda 1 1/2 cup nuts, walnuts, or almonds
4 eggs
3/4 cup sugar
4 tsp. vegetable oil
2 cups dark honey
1/2 cup brewed coffee

1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp powdered cloves
1/2 tsp ginger


Preheat oven to 325°F or 170{C}{C}{C}{C}°C

1. Sift flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together (spices depend on your personal taste).

2. Beat eggs, gradually adding the sugar. Beat until thick and light in color.

3. Beat in oil, honey and coffee; stir in flour mixture and nuts.

4. Grease an 11x16x4 inch baking pan and line with aluminum foil. For 2 smaller cakes, use two 9 inch loaf pans.

5. Turn the batter into the pan(s). Bake for 1-1/4 hours for the large cake, 50 minutes for the 2 smaller ones, or until browned and cake tester comes out clean.

*Cool on a cake rack before removing from pan.

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