Honey Cake II Tasty Recipes

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Honey Cake II

"This honey cake is a tremendous dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but additionally just for a tasty honey cake any time you need one."

Ingredients :

Cake:
three half of cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons floor cinnamon
1 1/2 teaspoons ground allspice
four eggs
3/four cup white sugar
4 tablespoons vegetable oil
2 cups honey
1/2 cup sturdy brewed espresso
1/2 cup blanched slivered almonds
half of cup raisins
2 tablespoons slivered almonds for topping
Glaze (Optional):
1 half of cups honey
2 tablespoons lemon juice
half cup water
half of teaspoon lemon zest

Instructions :

Prep : 25M	Cook : 16M	Ready in : 1H30M

Preheat oven to 325 ranges F (165 degrees C). Oil loaf pans and line bottoms with parchment paper; grease the parchment as well.
Sift collectively the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, step by step including the sugar. Beat till thick and mild in colour, approximately 5 minutes. Beat within the oil, honey and coffee. Stir flour aggregate into egg combination. Chop the almonds coarsely and mix with raisins; stir into batter.
Divide batter between the 2 prepared loaf pans. Sprinkle with reserved slivered almonds.
Bake in preheated oven till a tester inserted inside the middle of each cake comes out easy, 65 to seventy five mins. Let cool 10 minutes and take away from pan.
To Make Glaze: integrate 1 half cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high warmness. When glaze reaches a thick consistency, remove from warmth and drizzle over warm cake.

Notes :

You may additionally add half of cup chopped dried apricots with the almonds and raisins, if favored.

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