Traditional Rosh Hashonah Cake 2 tablespoons salad oil 1 cup sugar 3 eggs 1 cup strong black coffee, cold 1 cup honey 3 cups sifted cake flour 2 teaspoons double acting baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg ½ teaspoon each chopped nuts and raisins (optional) Preheat oven to 325 degrees Beat oil, sugar and eggs until light and thick Combine coffee and honey Sift dry ingredients and add to batter alternately with coffee honey mixture Stir in nuts and raisins Grease and flour a 9” tube pan and pour mixture into pan Bake for 1 hour and 10 minutes or until tester comes out dry Turn out onto a wire rack and cool
Page 36
