Honey Cake is a traditional Jewish cake recipe served at the holidays and on special occasions. This particular recipe makes a very moist cake that rises high in the pan with a lighter texture than many other honey cakes. It is made with brewed tea and somehow, the combination of the tea and cinnamon makes for a refreshing alternative to many honey cakes made with coffee. The cake remains moist for days and is a great snack anytime.
3/4 cup sugar
1/2 cup oil
1 cup honey
1 cup strong brewed tea, cooled (you can substitute orange juice, if desired)
2 1/2 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup chopped nuts or raisins
Optional: add a dash of powdered nutmeg, cloves, allspice, ginger or grated rind of an orange, if desired
Preheat oven to 350 degrees F. Grease a large tube pan or 10" bundt pan.
Prepare tea, let it brew and then cool down. In a large mixing bowl, beat eggs and sugar until smooth. Beat in oil and then honey at high speed until light and fluffy.
Sift dry ingredients together. Add them together with cooled tea to egg mixture. Beat only until all ingredients are incorporated and smooth. Do not over mix. Stir in nuts or raisins (or both).
Pour batter into prepared tube pan.
Bake for 60-70 minutes using middle rack of oven. Check for doneness after one hour by inserting a toothpick in center - if it comes out clean, cake is ready.
Cool cake for 20-30 minutes. To remove it from pan, run a sharp knife around edges to loosen it up. Invert over plate and remove from tube pan. Allow cake to cool to room temperature.
Adapted from the recipe in 'A Treasure for my Daughter' (Ein Chapter of Hadassah, Montreal)
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