Honey Cake II

Name: Honey Cake II
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 3.5 cups sifted all-purpose flour; 0.25 teaspoon salt; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1.5 teaspoons ground allspice; 4 eggs; 0.75 cup white sugar; 4 tablespoons vegetable oil; 2 cups honey; 0.5 cup strong brewed coffee; 0.5 cup blanched slivered almonds; 0.5 cup raisins; 2 tablespoons slivered almonds for topping; 1.5 cups honey; 2 tablespoons lemon juice; 0.5 cup water; 0.5 teaspoon lemon zest

3.8

(17)

17 Reviews

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This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one.

Recipe by Sandy in Baltimore

Updated on August 8, 2022

Prep Time:

25 mins

Cook Time:

1 hrs 5 mins

Total Time:

1 hrs 30 mins

Servings:

16

Yield:

2 9-inch loaves

Jump to Nutrition Facts

Ingredients

Cake:

3 ½ cups sifted all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
4 eggs
¾ cup white sugar
4 tablespoons vegetable oil
2 cups honey
½ cup strong brewed coffee
½ cup blanched slivered almonds
½ cup raisins
2 tablespoons slivered almonds for topping

Glaze (Optional):

1 ½ cups honey
2 tablespoons lemon juice
½ cup water
½ teaspoon lemon zest

Directions

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
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.
Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove 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 heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Cook's Note:

You may add 1/2 cup chopped dried apricots with the almonds and raisins, if desired.

Nutrition Facts (per serving)

452	Calories
7g	Fat
97g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 452
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	4%
Cholesterol 47mg	16%
Sodium 183mg	8%
Total Carbohydrate 97g	35%
Dietary Fiber 2g	6%
Total Sugars 74g
Protein 6g
Vitamin C 2mg	8%
Calcium 58mg	4%
Iron 2mg	12%
Potassium 159mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.