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Honey Cake II

"This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one."

Ingredients :

• Cake:
• 3 1/2 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground allspice
• 4 eggs
• 3/4 cup white sugar
• 4 tablespoons vegetable oil
• 2 cups honey
• 1/2 cup strong brewed coffee
• 1/2 cup blanched slivered almonds
• 1/2 cup raisins
• 2 tablespoons slivered almonds for topping
• Glaze (Optional):
• 1 1/2 cups honey
• 2 tablespoons lemon juice
• 1/2 cup water
• 1/2 teaspoon lemon zest

Instructions :

Prep : 25M	Cook : 16M	Ready in : 1H30M

• Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
• Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
• Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
• Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
• To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Notes :

• You may add 1/2 cup chopped dried apricots with the almonds and raisins, if desired.

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