Heirloom Meals: Savoring Yesterday's Traditions Today

Oregon’s Kosher Maven’s Honey Cake

Honey Cake


3 Large Eggs

1 Tablespoon Fresh Lemon Juice

Grated Rind of 1 Lemon

1/3 Cup Vegetable Oil

1 cup Honey

1 Cup Warm Black Coffee

3 1/2 Cups All-Purpose Flour

2 1/2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/4 Teaspoon Cream of Tartar

1 Cup Sugar

1 Teaspoon Cinnamon

1/2 Cup Slivered Almonds


Preheat the oven to 350 degrees and grease and flour a 10" tube pan.

Place the eggs, lemon juice, lemon rind, oil, honey, and coffee in the bowl of an electric mixer.  Mix on low speed until well-blended.  Gradually add the flour, baking powder, baking soda, salt, cream of tartar. sugar, and cinnamon, mixing for about five minutes or until well blended.  Fold in the slivered almonds.

Pour the batter into the tube pan.  Bake in the oven for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

From the Jewish Cooking in America cookbook

Categories: Heirloom Recipes

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