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Print this Recipe    Honey 07

Jewish Honey Cake

2 eggs
1 cup granulated sugar
1/2 cup light vegetable oil
1 cup liquid honey
2 tablespoons rum or brandy
1/2 cup strong black coffee, warm
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon powdered clove
grated zest of one orange
2 cups of all-purpose flour

1/2 cup chopped almonds or walnuts, optional
1/2 cup golden raisins, optional

Beat eggs and sugar together until pale and creamy. Beat in oil,
honey, brandy/rum and coffee. In a separate bowl, mix the baking
powder and soda, salt, cinnamon, cloves and orange zest with the
flour. Add gradually to the egg and honey mixture, beating vigorously
to produce a smooth batter. If using nuts and raisins, dust with
flour and stir into the batter. Line a 9-inch pan with greaseproof
paper or foil, brushed with oil and dusted with flour. Pour in
batter. (Can also be divided between two loaf pans) Bake at 350 F
for 1 1/4 hours or longer until firm and brown on top. Smaller cakes
cook for about 1 hour.


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