Total Time
1hr
Prep 10 mins
Cook 50 mins

Fanny Silverstein's recipe - a Romanian Jewish immigrant; from the book My Mother's Cookbook

Ingredients Nutrition

Directions

  1. Combine the flour, baking powder, cinnamon, and baking soda; set aside.
  2. Mix the instant coffee with the water; blend the oil, honey, orange peel, and brandy.
  3. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light; add to the honey mixture.
  4. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour.
  5. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13x9x2-inch baking pan.
  6. Bake in a 325 oven for about 50 minutes.
  7. Test with a toothpick. If moist, continue baking until a toothpick inserted in the center comes out clean.
  8. Invert the cake onto a wire rack.
  9. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.

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