We’re approaching the end of the fall block of Jewish holy days (there are 7 of them in September alone!).
Just before Sukkot, my dear friend JRC gave me (among other things) a honey cake.
In the spirit of the season, I will share a standard traditional honey cake recipe.
1 pound honey (1 ⅓ cups)
1 ⅓ cups sugar
1 cup strong coffee
2 tsp baking powder
3 tbsp margarine
1 tsp. baking soda
4 cups flour
1 tsp. cinnamon
Preheat oven to 325 F. Grease and flour a 9″ x 13″ pan.
Beat eggs and honey together. Add sugar and mix again.
Mix coffee with baking powder, and then add with margarine to the egg mixture.
Add baking soda, flour, cinnamon, and beat together well.
Bake in greased 9″ x 13″ pan at 325 F for 55 minutes to an hour.
I originally got this Jewish holiday recipe from a Chabad Lubavitch calendar.