Honey Cake

Thanks to Zipporah Leiser from Monsey, NY for sharing this recipe.

This honey cake is light and airy. Its perfect for Rosh Hashana and we highly recommend a slice at the end of the Yom Kippur fast.

Ingredients:

1 cup water, boiled
1 teaspoon instant coffee
5 eggs, separated
1 lb. honey
2 cups sugar
5 cups flour
1/4 cup oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons baking powder

Directions:

1. Preheat the oven to 350. Dissolve instant coffee in boiled water and let cool. Separate eggs.
2. In the bowl of a mixer beat the egg yolks, honey, and sugar until smooth. Add the oil and continue beating. Add the vanilla extract to the coffee.
3. Sift together the flour , cinnamon, baking soda, and baking powder. Alternate adding the flour mixture and the coffee into the honey mixture.
4. In a clean mixer bowl beat egg whites until light and frothy, fold into mixture. Pour into a large greased baking pan, or several loaf pans. Bake for 1 hour.

This recipe freezes well.

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Photo: Shelbs & Cheese.