Reprinted with permission from Jewish Family & Life!
My grandmother made honey cake in a pan lined with waxed paper. Each square had a whole candied almond in it and woe to the parent who tried to cut a piece between those prized almonds.
1 cupvery strong coffee (decaf is fine) 1 3/4 cupshoney 4extra large eggs 4 Tablespoonscanola oil 1 1/4 cupspacked dark brown sugar 3 1/2 cupsunbleached flour 1 Tablespoonbaking powder 1 teaspoonbaking soda 1 teaspooncinnamon 1/2 teaspoonginger 1/4 teaspooncloves 1/4 teaspoonnutmeg 1 cupwhole or half candied or plain almonds 1 cupraisins
Directions
Yield Prep Cook Total
Serves 12
Preheat oven to 300 degrees. Grease and flour 2 9x5 inch loaf pans or one 9x13 pan. Set aside.
In a saucepan, combine the honey and coffee and bring to a boil. Cool and set aside.
In a large mixing bowl, blend the eggs, brown sugar and oil. Do not over-beat.
Sift the flour, baking powder and baking soda and spices together. Stir the flour and honey into the eggs alternating and ending with the liquid. Stir in the raisins. Blend well. Pour into the prepared pans and place the almonds over the cake. Bake for 60-70 minutes, or until the cake springs back. Let sit overnight before serving.
