Magical Honey Cake
Janna Gur writes, "Pay attention: the cake should
'mature' for 7 days before serving." This recipe is for 3 loaf pans.
* 6 cups plus 3
tablespoons (2 pounds) flour
* 1 1/2 cups (10.5
* 2 heaping
* 1 1/2 cups (1
pound 2 ounces) honey
* 1 cup oil
* 4 eggs
* 2 tablespoons
* 2 level
teaspoons baking soda
* 1/3 cup raisins
* 1/2 cup walnuts,
Preheat the oven to 325 degrees.
Combine the flour, sugar and cinnamon in a bowl. Add the
honey, oil and eggs and beat into a smooth batter with a whisk or a mixer.
Dissolve the instant coffee in 1 cup of boiling water. Stir
the baking soda and then the coffee into the batter. Gently fold in the raisins
Pour the batter into greased pans and bake for about 45
minutes, until the top of the cake is dark brown and a toothpick comes out dry
with a few crumbs adhering.
Allow the cakes to cool completely, wrap with aluminum foil
and place in a cool, dry place (not in the refrigerator) to mature for 7 days.
Variation: If you don't like the taste of coffee in your
honey cake, replace it with one cup of strong dark tea.
-- "The Book of New Israeli Food: A Culinary
Journey" by Janna Gur (Schocken, $35)