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Cocoa Honey Cake

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“I'm posting this recipe for the World Tour 2005 RecipeZaar event. This recipe looked so good to me. It's from The Hadassah Jewish Holiday Cookbook - a collection of traditional recipes from contemporary kosher kitchens.”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
1 loaf cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 F, and lightly grease 8 X 4 loaf pan. Line the bottom of the pan with greased parchment paper.
  2. Whisk flour with cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg.
  3. Place beaten eggs in another bowl, and add sugar and honey, beating until smooth and light in color. Gradually beat in oil until blended. Stir the egg mixture into the flour mixture alternating with juice (or water).
  4. Pour the batter into the prepared pan, and top with sliced almonds.
  5. Bake 50 minutes, or until pick comes out clean after inserting in center of the cake.
  6. Cool 15 minutes, then turn out onto rack and peel off paper.
  7. Wrap in plastic when completely cool, then in foil.

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