Raisin Bundt Cake

Rosh Hashanah


1 Tablespoon lemon juice

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice


1 cup sugar

3 eggs

3/4 cup vegetable oil

1/2 cup cold coffee

1 Tablespoon lemon juice

1 cup chopped raisins

2 Tablespoons flour

Honey Glaze:

1 1/4 cups sifted confectioner’s sugar


Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Grease and lightly flour a 12-cup bundt pan. In a small mixing bowl stir together flour, baking powder, baking soda, cinnamon, ginger and allspice. In a large mixing bowl, combine honey, sugar, eggs, vegetable oil, coffee and lemon juice beat with an electric mixer on low speed until thoroughly blended. Add flour mixture to wet ingredients and beat on low until combined. Toss raisins with remaining 2 Tablespoons flour and stir into batter. Pour into prepared pan and bake in a 350° oven for 55 to 60 minutes or until cake tester comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove pan and cool completely. Drizzle with Honey Glaze. Glaze:In a small bowl combine sugar and honey. Beat in lemon juice, 1 teaspoon at a time until glaze is smooth and of drizzling consistency. Makes 1/2 cup.