“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

  1. Preheat oven to 375ºF. Grease a large pan or mini loaf pans.
  2. In a bowl, combine flour, baking soda, baking powder, cocoa, cinnamon, and cloves.
  3. 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.
  4. 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