Grandma Sadie's Honey Cake
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"Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his great-grandmother. I think the old recipes are the best! Some measurements have been converted from pounds for more modern conventions."
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Ingredients1 h 20 m servings 363 cals
Original recipe yields 24 servings (2 8-inch baking pans)
- Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
- Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
- Cook's Note:
- My mother often serves this with a chocolate-brandy frosting. L'shana tova!
- Walnuts can be substituted for the almonds.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 363 calories; 12.7 g fat; 59.3 g carbohydrates; 6.3 g protein; 39 mg cholesterol; 234 mg sodium. Full nutrition