Spiced Honey Cake

Rosh Hashanah


1 cup sugar
1 cup strong black coffee
1/4 cup vegetable oil
4 egg yolks
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3/4 cup sliced almonds
4 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar


Preheat oven to 350°. In an electric mixer, blend first 4 ingredients. Add egg yolks and beat until smooth. In another bowl combine the next seven ingredients. Gradually, add this flour mixture to the batter, beating well. In a medium bowl, beat the egg whites with ¼ teaspoon salt and cream of tartar until soft peaks form. Gently fold beaten egg whites and sliced almonds into the batter. Pour batter into a greased and floured 10" tube pan. Bake 1 hour or until done. Remove from oven, cool 20 minutes in pan. Loosen sides of cake from pan, if necessary and invert onto wire rack. Cool on rack.

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