Honey Cake

BECKY LUIGART-STAYNER
Traditionally served the first night of Rosh Hashanah, this cake expresses hope that the year to come will be sweet. You can make it two to three days ahead of time and store it in a zip-top plastic bag; the flavor actually improves over time.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 236
Caloriesfromfat 26 %
Fat 7 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 3 g
Protein 4.7 g
Carbohydrate 40.9 g
Fiber 1.3 g
Cholesterol 37 mg
Iron 1.5 mg
Sodium 100 mg
Calcium 42 mg

Ingredients

Cooking spray
1 tablespoon dry breadcrumbs
1/4 cup hot water
2 teaspoons instant espresso granules or 4 teaspoons instant coffee granules
1/2 cup sugar
2 large eggs
1/2 cup honey
3 tablespoons stick margarine, melted
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins

Preparation

Preheat oven to 325°.

Coat an 8 x 4-inch loaf pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine water and coffee granules, and set aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey and margarine; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Add coffee mixture; stir well. Add remaining flour mixture, and stir just until flour mixture is moist. Stir in walnuts and raisins.

Spoon cake batter into prepared loaf pan, and bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.

Note:

October 1997