Recipe by Mirj
My mother used to make this all the time, but never really followed a recipe. I found this one in The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs.
Top Review by Sharon Rattle
I made this for a Theatre Group who gotten together after a performance of "The Cemetary Club". We all brough Jewish recipes. It was a big hit and a Jewish member of the cast insisted I must be Jewish since the cake tasted exactly like her grandmothers. I took that as a major compliment.....!!! Didn't have frozen concentrate so used fresh orange juice....worked well.
- 1 cup hot water
- 1 tablespoon instant coffee granules
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3 1⁄2 cups all-purpose flour
- 4 large eggs
- 1⁄3 cup canola oil
- 1 1⁄4 cups sugar
- 1 cup honey
Directions See How It's Made
- Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
- Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
- Set the pans aside.
- Preheat the oven to 325 degrees.
- Put the hot water into a 2-cup measuring cup or a small bowl.
- Add the instant coffee granules, and stir until they are dissolved.
- Stir in the orange juice concentrate to cool the coffee.
- Set aside.
- Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
- Set aside.
- Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
- After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
- (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
- With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
- Add the spice mixture, and beat until combined.
- Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
- Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
- Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
- The batter will be thin.
- Pour the batter into the prepared pans, dividing it evenly.
- Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
- If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
- Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
- The sides of the cakes should shrink away from the pans a little.
- Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
- Invert the cakes so the tops are facing upward.
- Cool the cakes completely on the wire rack.
- Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
- If the wrapped cakes are allowed to mellow overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
- The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
- (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.