Honey Cake II Popular Recipes

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Honey Cake II

"This honey cake is a excellent dessert for dinners surrounding the Jewish vacation of Rosh Hashanah, but additionally only for a delectable honey cake any time you need one."

Ingredients :

Cake:
3 half cups sifted all-purpose flour
1/4 teaspoon salt
1 half teaspoons baking powder
1 teaspoon baking soda
2 teaspoons floor cinnamon
1 1/2 teaspoons ground allspice
four eggs
three/4 cup white sugar
4 tablespoons vegetable oil
2 cups honey
half cup strong brewed espresso
half of cup blanched slivered almonds
half cup raisins
2 tablespoons slivered almonds for topping
Glaze (Optional):
1 half of cups honey
2 tablespoons lemon juice
1/2 cup water
1/2 teaspoon lemon zest

Instructions :

Prep : 25M	Cook : 16M	Ready in : 1H30M

Preheat oven to 325 levels F (165 tiers C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as nicely.
Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually including the sugar. Beat until thick and light in coloration, approximately five mins. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
Divide batter between the two organized loaf pans. Sprinkle with reserved slivered almonds.
Bake in preheated oven until a tester inserted inside the center of each cake comes out smooth, sixty five to 75 mins. Let cool 10 minutes and dispose of from pan.
To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high warmness. When glaze reaches a thick consistency, dispose of from heat and drizzle over warm cake.

Notes :

You may also add half of cup chopped dried apricots with the almonds and raisins, if favored.

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