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.
Course
Desserts
Cuisine
Jewish
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings1cake
Ingredients
3cupsall-purpose flour
1cupsugar
1tsp.baking powder
1tsp.baking soda
1/2tsp. cinnamon
1/2tsp.allspice
1/2cupchopped walnuts
2large eggs, separated
3/4cuphoney
1cupblack coffee, room temperature
Instructions
Preheat oven to 350 degrees. Grease a 9 inch round or 8 x 8 baking pan. Line with wax paper. Set aside.
In medium bowl or with electric mixer, beat sugar, egg yolks and honey until well beaten and combined.
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.
Pour batter into baking pan. Bake for one hour or until a tooth pick inserted into center of cake comes out clean.
Cool on wire rack. Dust with confectioner's sugar before serving.