Honey Cake

Traditional Jewish & Holiday
Written By

Submitted by Shirley Levine

  • 1 cup honey

  • 1 cup sugar

  • 3 eggs

  • 1 cup Wesson oil

  • 2 ½ cups plain flour

  • 1 tsp baking powder

  • 3 tsp cinnamon

  • 1 tsp ground allspice

  • ¼ cup maraschino cherry juice

  • ¼ cup black coffee

  • 1 cup raisins (optional) 

  • ½ cup sliced/ slivered/ almonds (optional) 

In a medium bowl, beat together the honey, sugar, eggs and oil. In another bowl, sift the flour, baking powder, allspice, and cinnamon and set aside. In a small pot, heat the cherry juice and the coffee and add the baking soda and the vanilla. Combine this mixture with the honey, sugar, egg and oil. Slowly add the dry ingredients to the wet ingredients, mixing thoroughly. Add raisins (optional). Pour the batter into two greased and floured (4x8) loaf pans or one tube pan. Top with almonds, if desired. Bake 1 hour at 300 degrees. Test for doneness. Cake should spring back when gently pressed in the center. Allow the cake to sit for 5 minutes and remove from the pan to a wire rack to cool. 

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