Ronnie's Notes
Every year for Rosh Hashanah I bake our family’s holiday honey cake using my Aunt Belle’s incredibly wonderful recipe. It makes two loaves of sweet, spicy, fabulously moist cake.
This year I’m adding another honey cake, this one baked in a bundt pan and with clusters of dried cranberries (you could use raisins or any other chopped dried fruit).
I am so grateful that it seems as if life might be returning to somewhat near the normal that used to be. I am in the mood to celebrate with my children, grandkids and close friends.
So, three cakes it is. Three honey cakes, anyway. I’ll also be making rugelach and mandel bread.
Instructions
Preheat the oven to 350 degrees.
Grease a 12 cup bundt pan or 9”x13” baking pan.
Combine the flour, baking soda, baking powder, orange peel, cinnamon, ginger, coriander, nutmeg, cloves and salt in a large bowl.
Set aside.
In another bowl, beat the eggs and sugar until the mixture is thick and pale.
Add the honey, vegetable oil, and coffee and blend in thoroughly.
Add the dry ingredients and stir just until combined.
Fold in the cranberries.
Pour the batter into the prepared pan and bake for or until a cake tester inserted into the center comes out clean.
Let cool in the pan for .
Invert onto a cake rack to cool completely.