Honey cake for Rosh Hashana.
INGREDIENTS (for 2 servings):
- 3 1/2 cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 4 eggs
- 3/4 cup white sugar
- 4 tablespoons vegetable oil
- 2 cups honey
- 1/2 cup strong brewed coffee
- 1/2 cup almonds
- 1/2 cup raisins
- 1 1/2 cups honey
- 2 tablespoons lemon juice
- 1/2 cup water
- 1/2 teaspoon lemon zest
- 2 ounces slivered almonds for topping
Preheat oven to 325 degrees F (165 degrees C).
Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.