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Honey Cake, Slivovitz (P, TNT)
Source: Courier News 9/16/72 submitted by a rabbi's wife
Yield: tube pan or 9"x5"x3" deep loaf pan

2 cups unsifted flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 to 2 tablespoons of instant coffee
1/2 cup of water
2 eggs
1 cup sugar
2/3 cup of honey
1/2 cup cooking oil (I use olive oil)
1 tablespoon brandy extract (I use Slivovitz/plum brandy)
Optional but good: 1 can of 4 oz. of chopped almonds (I always use almonds but usually just take them from a bag of sliced almonds)

In a small bowl, mix flour, baking powder, soda, and salt. Set aside.

Dissolve coffee and water in a measuring cup. Set aside.

In a large mixing bowl, beat eggs and sugar until light. Stir in honey and oil and combine well.

Mix in the flour mixture alternating with the coffee mixture. Add almonds and brandy extract. (I save some almonds to sprinkle generously on top.)

Pour into an oiled tube pan or 9"x5"x3" deep loaf pan. You need high sides or it will run over. Bake at 350°F for 1 hour.

Poster's Notes:
This recipe is from the Courier News 9/16/72 submitted by a rabbi's wife. I often double this recipe and make a tube cake and a flat cake. Watch your oven as the flat cake might bake faster than the tube cake. Also, as I get older, I sometimes cut down on the sugar and oil a little.

Posted by Sara Levine

Nutritional Info Per Serving: N/A