This recipe is for the cake contest for the month of october. I got this reciope from http://www.kosherbakingandpastry.com/2010/08/rosh-hashanah-recipe-honey-cake.html I use it every year!we share it with all of our friends!!
also it lasts for a while, we always make extra, and since we are usually stuffed post yuntif-this cakes is still good for break-fast!
- a large loaf pan or two ServingsServings
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil plus one tablespoon
- 3/4 cup honey
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon unsweetened cocoa
- 1 teaspoon cinnamon
- 2 cup flour
- 1 cup strongly brewed coffee decaf or regular
Preheat oven to 375 degrees. Sift dry ingredients and set aside. Beat eggs in mixing bowl. Combine slowly with sugar, oil and then honey. Add coffee alternating with your dry ingredients, taking care to mix only until the dry ingredients are combined. Sprinkle in the flour covered raisins at the end, by hand. Mixture can be poured into one 9 by 12 cake pan, or two loaf pans, or in mini-loaf or cupcake pans. Fill the pans halfway or a little more. The baking time can be anywhere from 15 to 35 or 40 minutes, depending on the depth of your pan. Test for doneness by piercing with a toothpick; If the toothpick comes away clean, the cake is done. The recipe doubles well and freezes well.