Rosh Hashanah Honey Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon instant coffee
• 1 cup hot water
• 3 eggs (lightly beaten)
• 1 1/3 cups honey
• 1/2 cup oil
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 350.
• 2 grease and flour 2 8x4 inch baking pans and set aside.
• 3 combine coffee and hot water, stirring until dissolved; set aside.
• 4 combine eggs, honey, and oil in a large mixing bowl. beat at medium speed with electric mixer until well blended.
• 5 stir in dissolved coffee, sugar and vanilla.
• 6 combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. gradually add to egg mixture, beating at low speed until blended.
• 7 pour batter into pans, filling ech halfway.
• 8 bake for 45 min or until toothpick inserted in the center comes out clean.
• 9 turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
• 10 remove cake from pans and allow to completely cool.