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Servings: 12 Prep time: 30minutes
At Rosh Hashanah, honey cake is traditionally eaten to ensure a sweet New Year. And at other times, it makes a great breakfast or mid-morning treat with a cup of tea or coffee. This honey cake is less sweet than most and tastes best the day after it has been made. Try it sliced with butter or some young goat cheese.
3. In another large bowl, using an electric mixer, whisk the oil, eggs, and honey at high speed until well blended. Turn the speed down to low and add the orange zest, coffee, and orange juice, until just combined.
4. Fold the dry ingredients into the wet ingredients a third at a time. When the batter is well blended, pour into the prepared 9-inch baking pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in the loaf pan. Store in an airtight tin.
Ann’s Tips and Tricks
Eat all sweets in moderation – a little goes a long way. It’s best not to make them a habit, just have them as an occasional treat.