Return to Main Recipes Page/Return to Home Page
6 eggs
Sift the dry ingredients together.
Beat eggs with salt. Add sugar and oil together. Beat well. Add honey. Mix well. Add coffee & whiskey alternately with dry ingredients. Until all are incorporated. Add walnuts if desired, leaving a few to decorate the top of the cake.
Pour into a greased, (brown paper bag works fine) paper lined baking pan (lasagna-sized).
Bake at 350°F for 1 hour or more, until cake tests done when a toothpick inserted in the center comes out clean.
Poster's Notes:
I would call her on the phone just before I mixed the ingredients, then again as it was baking and finally I would call her after I took the cake out of the oven as it cooled.
This was a cake that meant a lot to me. It always seemed like a link in our relationship. She was my favorite person in the whole world. When she passed away, one of the things I "inherited "was the pan she used. It is a reminder of the special relationship we had and the GREAT cake she baked.
Posted by Terry Goldman
Nutritional Info Per Serving: 457 Calories (kcal); 15g Total Fat; (28% calories from fat); 8g Protein; 73g Carbohydrate; 70mg Cholesterol; 311mg Sodium
1 cup sugar (can use less)
1 lb. honey
1 cup strong coffee
6 cups sifted flour
4 tsp. baking powder
2 tsp. baking soda
3/4 cup oil
1/3 cup whiskey
1 pinch salt in the eggs
1 teaspoon nutmeg, or to taste
1 tsp. allspice, or to taste
1/2 tsp. ground cloves, or to taste
cinnamon, to taste
1/2 cup walnuts
For many years each Rosh Hashanah and sometimes in between my Grandmother would bake her honey cake. We all loved it and when she was no longer able to bake, I took over that job and used her recipe.