Honey Cake
Rosh Hashanah's favorite dessert gets its sweetness from golden honey and it's depth of flavor from fall spices like cinnamon and allspice. Serve with cinnamon ice cream for an especially decadent start to the New Year.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 cake
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 cup chopped walnuts
- 2 large eggs, separated
- 3/4 cup honey
- 1 cup black coffee, room temperature
Instructions
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Preheat oven to 350 degrees. Grease a 9 inch round or 8 x 8 baking pan. Line with wax paper. Set aside.
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In medium bowl or with electric mixer, beat sugar, egg yolks and honey until well beaten and combined.
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In a separate bowl, sift together, flour, baking power, baking soda and spices. Alternately add flour mix and coffee to egg and sugar mixture. Stir until well combined. Add in nuts.
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Pour batter into baking pan. Bake for one hour or until a tooth pick inserted into center of cake comes out clean.
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Cool on wire rack. Dust with confectioner's sugar before serving.