(A Sweet for Rosh Hashanah)
1 TSP CINNAMON
1 TSP BAKING SODA
½ TSP GINGER
¼ TSP NUTMEG
¼ TSP CARDAMON
3 ½ CUPS FLOUR – unbleached
1 ¼ CUPS DARK BROWN SUGAR – packed
4 TBS CANOLA OIL
1 ¾ CUPS HONEY
1 CUP STRONG COFFEE
1 CUP PLAIN ALMONDS
1 CUP RAISINS or CURRANTS
Preheat oven to 300º then grease and flour a 9X13-inch baking dish and set aside.
In a saucepan, combine honey and coffee and bring to a boil. Set aside and let cool.
In a large mixing bowl, blend the eggs, brown sugar and oil. Just mix in, don’t beat.
Sift together the flour, baking powder, baking soda and spices. Stir the flour and honey into the
eggs, starting and ending with the liquid. Stir in the raisins or currants and blend well. Pour
into the prepared pan and spread the almonds over the top. Bake for 60-70 minutes or until the
cake springs back. Let sit for several hours or overnight before serving.