Holiday Honey Cake

What could be sweeter than a homemade Rosh Hashanah honey cake baked fresh from your oven?

Ingredients

3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup GOLDEN BLOSSOM HONEY
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
1/2 teaspoon almond extract
1 cup strong brewed coffee
1/2 cup orange juice
1/4 cup whiskey or brandy
1/2 cup slivered almonds

Directions

Preheat oven to 350°. Grease and flour a 12-cup bundt pan.

In a large bowl mix together dry ingredients. Add remaining ingredients except almonds, and beat on a low speed with an electric mixer until well blended.

Sprinkle almonds in the bottom of the prepared pan. Carefully pour batter on top of almonds and bake in the center of oven for 1 hour or until cake tests done. Place on a rack to cool for 15 minutes. Remove cake from pan by inverting onto a wire rack to finish cooling. The almonds will now be on top of the cake.

Serves: 10


golden blossom honey product