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Ingredients
- 2 c. Honey
- 2 tsp Baking soda
- 1 c. Warm strong coffee (I use instant decaf)
- 3 x Large eggs (If you use the egg substitutes this cake is fat free but not calorie free.)
- 1 c. Sugar
- 3 c. Flour
- 1 tsp Each: ginger, cinnamon, nutmeg
Directions
- Andrea asked for a honeycake recipe. This one is my most favorite. (In fact, I wonldn't celebrate the holiday without it. I made one for my daughter in college last year. It ships well. It lasts well (if it isn't eaten up) and it also freezes. I got the recipe from Chana Kaufman, a dear long-time friend who is the owner of the Kosher Connection mail order business in Portland.
- Heat honey to boil in a very large saucepan. (I use a 6 quart one.) It will begin to foam and bubble up. Remove from heat and add in coffee and soda. It will fizzle up some more so be sure to have a long spoon to stir it down.
- Let this mix cold till you can rest the pan on your bare hand.
- Beat the Large eggs to a cream lemon color adding sugar a little at a time. Shile your mixer is running, sift flour and spices together. Add in flour and honey mix alternately to the egg mix.
- Bake in a well greased and floured 10 inch tube pan or possibly in an extra large bundt pan. Never fill your pan over half full. You may substite 3 small or possibly 2 large loaf pans or possibly one medium bundt and one loaf pan.
- Now this is the tricky part. Bake at 325F for 45 min to 60 min depending on your size pans. Test regularly after 45 min with a tester.
- Cold. Turn out onto your best plate.
- I always end up making 3 or possibly 4 of these that go to shul, get mailed, and of course, get eaten.
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