Name: Jewish Honey Cake
Ingredients: 2 eggs; 1 cup granulated sugar; 1/2 cup light vegetable oil; 1 cup liquid honey; 2 tablespoon rum or brandy; 1/2 cup strong black coffee, warm; 2 teaspoon baking powder; 1/2 teaspoon baking soda; pinch of salt; 1 teaspoon cinnamon; 1/4 teaspoon powdered clove; grated zest of one orange; 2 cup of all-purpose flour; 1/2 cup chopped almonds or walnuts, optional; 1/2 cup golden raisins, optional

Jewish Honey Cake

Ingredients

2 eggs
1 cup granulated sugar
1/2 cup light vegetable oil
1 cup liquid honey
2 tablespoons rum or brandy
1/2 cup strong black coffee, warm
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon powdered clove
grated zest of one orange
2 cups of all-purpose flour
1/2 cup chopped almonds or walnuts, optional
1/2 cup golden raisins, optional

Instructions

Beat eggs and sugar together until pale and creamy. Beat in oil, honey, brandy/rum and coffee. In a separate bowl, mix the baking powder and soda, salt, cinnamon, cloves and orange zest with the flour. Add gradually to the egg and honey mixture, beating vigorously to produce a smooth batter. If using nuts and raisins, dust with flour and stir into the batter. Line a 9-inch pan with greaseproof paper or foil, brushed with oil and dusted with flour. Pour in batter. (Can also be divided between two loaf pans) Bake at 350 F for 1 1/4 hours or longer until firm and brown on top. Smaller cakes cook for about 1 hour.