Traditionally served around the Jewish New Year, Honey Cake is both a symbol of sweetness and a delectable dessert. Most honey cake recipes that you’ll find, or buy in the store, are made in loaf form, and can be dry. This cake “rises” to the occasion, and makes a beautiful presentation. It is moist and sweet, and I can’t think of a better way to herald in the Jewish New Year, or any holiday for that matter. Of course, this cake is dairy-free. Enjoy!
4 large eggs
1 1/3 cups sugar
1 pound honey
2/3 cup oil
3 1/3 cup flour
1 1/3 teaspoon baking powder
1 teaspoon baking soda
1 cup coffee (liquid, not ground)
3 teaspoons lemon juice
1 cup of slivered blanched almonds
Cream the eggs and sugar with your electric mixer in a large bowl. Add the honey and mix well. Then add the oil and blend well. Sift flour, baking powder, and baking soda. Add the coffee to the egg mixture alternately with the flour mixture. Blend together. Then add the lemon juice. Mix well. Fold in 3/4 cup of the nuts. Blend well.
Pour into ungreased tube pan and sprinkle remaining nuts on top. Bang pan on counter top to remove any air bubbles.
Bake for 50-60 minutes at 350 degrees F. Cool on rack then remove from pan.