Mrs Peters Moist Spiced Honey Cake

Hey, Whiskers! 

So with Rosh Hashona-the Jewish new year coming right up, I needed a new honey cake I had yet to find one that warmed your soul and stomach. This one fits the bill. I asked my teacher for her tried and true recipe, and she indulged. This recipe is simple to make and just gives you a beautiful deep chestnut honey cake. Try this recipe you won't regret it. That's all there is really nothing more to talk about get off the computer and go make this honey cake. Thanks, Mrs. Peters,

Shana Tova and a Happy New Year

Sam

Ingredients:

•  3 cups flour
• 1 ½ c. sugar
• ¾ c. honey
• ½ c. oil
• 3 large eggs
• 1 c. strong coffee cooled off (I use Turkish and put the grounds in too)
• 1 Tblsp. Dutch process cocoa
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 teaspoon Nutmeg,
• 1 teaspoon cinnamon,
•  1/2 teaspoon ginger,
•  1/4 teaspoon ground cloves,
•  1/2 teaspoon cardamom 
• 1/2 teaspoon allspice 
• 1-2 Tblsp. Orange or cherry liqueur or whiskey (optional)

How To:

1. Preheat your oven to 350 degrees
2. Make the cup of coffee and leave to the side to steep
3. In one bowl combine all the dry ingredients and set to the side.
4. In a smaller bowl combine the wet ingredients, waiting for the coffee to not be boiling, so as not to cook the eggs.
5. Combine the wet ingredients into the dry and mix until just combined, don't over mix
6. Pour into a 9x13 pan and cook for around 1-hour checking after 35 minutes, Do Not Overcook.

Let cool and enjoy.