Recipe by Mimi in Maine
I don't know who Grandma Rose is but if she is a "grammy", it must be good. This recipe came in a flyer from "The Chosen People" featuring "The Fall Feasts of Israel." This recipe is for a sweet snack for Rosh Hashanah. It has been a three-generation recipe in Grandma Rose's family. It probably goes back even further, as most family recipes do. Perhaps Moses mom baked it, considering that most of the ingredients were around in Bibical times.
- 1 cup strong brewed coffee
- 1 3⁄4 cups honey
- 4 eggs
- 4 tablespoons vegetable oil
- 1 1⁄2 cups dark brown sugar
- 3 1⁄2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup chopped walnuts
- 2⁄3 cup raisins
Directions See How It's Made
- Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
- In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
- In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
- In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
- Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
- Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
- Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
- Let cool for 10 minutes, then turn onto wire cooling racks to cool.
- Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.