Rosh Hashanah Honey Cake

Kosher Palette

• Ready In: 1 hr 5 mins
• Serves: 15
• Yields: 15

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

Directions

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.