Rosh Hashanah Honey Cake

Ingredients

• 1 tablespoon instant coffee
• 1 cup hot water
• 3 eggs (lightly beaten)
• 1 1/3 cups honey
• 1/2 cup oil
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. 1

   Preheat oven to 350.

2. 2

   Grease and flour 2 8x4 inch Baking Pans and set aside.

3. 3

   Combine coffee and hot water, stirring until dissolved; set aside.

4. 4

   Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.

5. 5

   Stir in dissolved coffee, sugar and vanilla.

6. 6

   Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.

7. 7

   Pour batter into pans, filling ech halfway.

8. 8

   Bake for 45 min or until toothpick inserted in the center comes out clean.

9. 9

   Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).

10. 10

    Remove cake from pans and allow to completely cool.