Victoria's Rosh Hashanah Honey Cake

Victoria's Rosh Hashanah Honey Cake

This cake is delicious and can be made with any type of honey you like.  You can make this cake ahead of time just make sure that you wrap it well in plastic wrap to keep from drying out. Serve with a good strong cup of coffee.

INGREDIENTS

3 1/2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

4 Large Eggs

1 1/4 Cup Sugar

1 1/2 Cups Olive Oil

8 Ounces Honey (2/3 Cup)

1/2 Cooled Coffee

1/2 Cup Cherry Schnapps

1/2 Cup Orange Juice

Preheat your oven to 325° F.  Lightly grease a glass loaf pan and then line the bottom with parchment paper.  In a medium-size bowl combine the flour, baking powder, baking soda, and salt.  In a large-size bowl beat the eggs until well blended.  Gradually add the sugar to the eggs continuing to beat until nice and thick.  Add the oil, honey, coffee, Cherry Schnapps, and orange juice. Beat on low speed until just combined.  Slowly add the flour mixture to the egg mixture.  Beat on a low speed until just combined.  DO NOT over mix.  Pour the batter into the prepared pan and place in the oven for 40 to 50 minutes until done.  Remember that every oven heats differently.  You will want the cake to spring back when lightly pressed and an inserted toothpick comes out clean.  Remove from the oven and let cool to room temperature.  Turn the cake out onto a cake plate.  You may want to slip a knife around the cake to loosen the edges.  Make sure to remove the parchment paper.  Serves 8

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