Recipe for Poppa's Rosh Hashanah Honey Cake

Enjoy this week's recipe from Andrea Watman
Poppa’s Rosh Hashanah Honey Cake

In my house my grandfather was known as "Poppa" – and he loved honey cake. He loved the moist rich honey cake my grandmother made to celebrate Rosh Hashanah. Whenever I bake this cake I think of my grandfather and how he would place a cube of sugar under his tongue, drink a "glazalah" of tea, and enjoy a slice of this cake.

I hope you will bake this cake and that it brings you and your family a happy, healthy and sweet new year.

View a print ready page. Makes one cake Ingredients: 3 ½ Cups All Purpose Flour 1 Tablespoon Baking Powder 1 Teaspoon Baking Soda ½ Teaspoon Salt 4 Teaspoons Cinnamon ½ Teaspoon Cloves ½ Teaspoon Allspice 1 Cup Vegetable Oil 1 Cup Dark Honey 1 Cup Granulated Sugar 1 Cup Brown Sugar 3 Whole Eggs 1 Teaspoon Vanilla 1 Cup Warn Dark Coffee ½ Cup Orange Juice ¼ Cup Coffee Brandy or Whiskey ½ Cup Sliced Almonds Parchment Paper   Please Note: Every year I treat myself to new jars of cinnamon, cloves, and allspice – these are items that I never seem to finish, and therefore they tend to just get old and stale in the cupboard. If your spices are old – be good to yourself and buy fresh. It will make a difference in your cooking.   Bake in a 10 inch bundt or tube pan (You can also use small loaf pans – a perfect holiday give away)   Preparation: 1.  Preheat Oven to 350 degrees. 2.  Lightly grease pan and line bottom with greased parchment paper. 3.  In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. 4. Make a well in the center on the dry ingredients and add oil, honey, sugars, eggs, vanilla, coffee, orange juice, and brandy. 5. Combine all ingredients well (you can do this by hand but believe me an electric hand mixer works best) making sure to scrape down the sides of the bowl while mixing. 6. Spoon batter into pan – and sprinkle top with the sliced almonds. 7. Bake until the cake springs back when touched gently in the center (approximately 60 to 70 minutes for bundt or tube pans – small loaf pans will take less time). This is a very wet batter – and depending on your oven it may take longer to bake. 8. Once baked allow cake to stand in pan for 15 minutes. Remove from pan and allow to cool on a wire rack. 9. La Shana Tova!