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Jewish Honey Cake


Ingredients

  • 1 cup Sue Bee® Honey
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1 cup dark brown sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3 1/2 cups all-purpose flour
  • 1 cup warm strong black coffee
  • 1/3 cup vegetable oil
  • 1 fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 cup slivered almond

Directions

  • Preheat the oven to 350 F and grease and flour a 10-inch tube pan.
  • Place the Sue Bee® honey, eggs, lemon juice, lemon rind, oil and coffee in a bowl of an electric mixer.
  • Mix on low speed until well blended.
  • In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
  • Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
  • Fold in the slivered almonds.
  • Pour the batter into the tube pan.
  • Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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