“This is Rosh Hashanah’s claim to fame in our house: my mother’s honey, spice, and everything nice honey cake.” —Sarah Chana
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cocoa
1 teaspoon cinnamon
½ teaspoon cloves, ground
½ cup sugar
½ cup brown sugar
2 eggs
½ cup oil
¾ cup honey
1 cup strong coffee, cooled
- Preheat oven to 375ºF. Grease a large pan or mini loaf pans.
- In a bowl, combine flour, baking soda, baking powder, cocoa, cinnamon, and cloves.
- In the bowl of an electric mixer, combine sugar, brown sugar, eggs, oil, and honey. Alternate between adding coffee and dry ingredients. Beat for 5 minutes.
- Pour batter into prepared loaf pans. Bake for 40 minutes in mini loaf pans or 1 hour in a large loaf pan.
Yield: 12 servings
For more great recipes, check out this weeks issue of Whisk by Ami
