Jewish Honey Cake
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  1. 1 cup Sue BeeĀ® Honey
  2. 3 large eggs
  3. 1 teaspoon cinnamon
  4. 1 cup dark brown sugar
  5. 1/4 teaspoon cream of tartar
  6. 1/2 teaspoon salt
  7. 1 teaspoon baking soda
  8. 2 1/2 teaspoons baking powder
  9. 3 1/2 cups all-purpose flour
  10. 1 cup warm strong black coffee
  11. 1/3 cup vegetable oil
  12. 1 fresh lemon rind
  13. 1 tablespoon fresh lemon juice
  14. 1/2 cup slivered almond
  1. Preheat the oven to 350 F and grease and flour a 10-inch tube pan.
  2. Place the Sue Bee Honey, eggs, lemon juice, lemon rind, oil and coffee in a bowl of an electric mixer.
  3. Mix on low speed until well blended.
  4. In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
  5. Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
  6. Fold in the slivered almonds.
  7. Pour the batter into the tube pan.
  8. Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Sue Bee Honey