2 c Honey
2 ts Baking soda
1 c HOT strong coffee (I use
-instant decaf)
3 Eggs (If you use the egg
-substitutes this cake is
-fat free but not calorie
-free.)
1 c Sugar
3 c Flour
1 ts Each: ginger, cinnamon,
-nutmeg
Andrea asked for a honeycake recipe. This one is my most favorite. (In
fact, I wonldn’t celebrate the holiday without it. I made one for my
daughter in college last year. It ships well. It lasts well (if it isn’t
eaten up) and it also freezes. I got the recipe from Chana Kaufman, a dear
long-time friend who is the owner of the Kosher Connection mail order
business in Portland.
Heat honey to boil in a very large saucepan. (I use a 6 qt one.) It will
begin to foam and bubble up. Remove from heat and add coffee and soda. It
will fizzle up some more so be sure to have a long spoon to stir it down.
Let this mixture cool until you can rest the pan on your bare hand.
Beat the eggs to a cream lemon color adding sugar a little at a time. Shile
your mixer is running, sift flour and spices together. Add flour and honey
mixture alternately to the egg mixture.
Bake in a well greased and floured 10 inch tube pan or in an extra large
bundt pan. Never fill your pan over half full. You may substite 3 small or
2 large loaf pans or one medium bundt and one loaf pan.
Now this is the tricky part. Bake at 325F for 45 minutes to 60 minutes
depending on your size pans. Test regularly after 45 minutes with a tester.
Cool. Turn out onto your best plate.
I always end up making 3 or 4 of these which go to shul, get mailed, and of
course, get eaten.
Yields
1 Servings