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Jewish Honey Cake

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“Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
1 Ten inch tube pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
  2. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
  3. Mix on low speed until well blended.
  4. In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
  5. Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
  6. Fold in the slivered almonds.
  7. Pour the batter into the tube pan.
  8. Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

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