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Old World Honey Cake

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Honeycakes are a favorite Jewish dessert, with some recipes handed down mother-to-daughter. Served at many high holidays including Rosh Hashannah and Hanakkah, honeycakes are versatile enough to be eaten year-round.

The strong taste of Thyme Honey would work well with this combination of spices and coffee. For a super-sweet cake, I suggest Orange Blossom Honey, the sweetest on our list. You could also try a stronger flavor, like our Buckwheat Honey, for a cake that is closer to Middle Eastern palates.


  • 3 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 4 eggs
  • 3/4 cup white sugar
  • 4 tablespoons vegetable oil
  • 2 cups honey
  • 1/2 cup strong brewed coffee
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup raisins


  1. Beat the eggs and sugar together until they turn light, approximately five minutes.
  2. Then beat in the oil, honey, and coffee to the egg mixture.
  3. Sift the dry ingredients, and add them to the egg mixture with stirring. along with the almonds and raisins.
  4. Oil 2 9-inch loaf pans. Line the bottom with wax paper, then oil again.
  5. Fill each pan until approximately 1" from the top.
  6. Bake in a pre-heated oven at 325 degrees for 65-75 minutes, or until the cakes test done.
  7. Cool on a wire rack for 10 minutes, then remove from pans. Coat with Honey Glaze.

Click here for more Honey Recipes.

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