Pay attention: the cake should 'mature' for 7 days before serving.
Adapted from "The Book of New Israeli Food: A Culinary Journey" by Janna Gur (Schocken, $35).
- 6 cups plus 3 tablespoons (2 pounds) flour
- 1 1/2 cups (10.5 ounces) sugar
- 2 heaping teaspoons cinnamon
- 1 1/2 cups (1 pound 2 ounces) honey
- 1 cup oil
- 4 eggs
- 2 tablespoons instant coffee
- 2 level teaspoons baking soda
- 1/3 cup raisins
- 1/2 cup walnuts, chopped
1. Preheat the oven to 325 degrees.
2. Combine the flour, sugar and cinnamon in a bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk or a mixer.
3. Dissolve the instant coffee in 1 cup of boiling water.
Stir the baking soda and then the coffee into the batter. Gently fold
in the raisins and walnuts.
4. Pour the batter into greased pans and bake for about 45
minutes, until the top of the cake is dark brown and a toothpick comes
out dry with a few crumbs adhering.
5. Allow the cakes to cool completely, wrap with aluminum
foil and place in a cool, dry place (not in the refrigerator) to mature
for 7 days.
6. Variation: If you don't like the taste of coffee in your honey cake, replace it with one cup of strong dark tea.
Yield: 3 loaf pans
The Book of
New Israeli Food
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