Honey cake for Rosh Hashanah

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They say she is the queen of all honey cakes.

It's soft, juicy, and moist, and like any good honey cake, it gets better after a few days. Which means... you can make it in advance for the holiday table.

A quick and simple cake, full of flavors and deep in aroma.

Honey mush cake for Rosh Hashana

Ingredients

• 3 and a half cups of flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 4 teaspoons cinnamon

• 1 heaping teaspoon Hawaj Cafe (Optional) * 1/2 teaspoon ground cardamom, 1/4 teaspoon cloves and a pinch of nutmeg

• 1 cup oil

• 1 cup honey

• 1 cup sugar

• 1/2 cup brown sugar

• 3 eggs

• 1 teaspoon vanilla extract

• 1 cup instant coffee or strong tea

• 1/2 cup orange juice

• 1/4 cup whiskey or any liqueur

• 1/2 cup sliced almonds

Preparation

1. Preheat the oven to 350 degrees. Lightly grease a 9-inch, 23 cm, round pan with a hole in the middle. Sprinkle sliced almonds in the bottom of the pan.

2. In a large bowl, place all the dry ingredients. Flour, baking powder, baking soda, spices, white sugar and brown sugar. Mix well with a whisk. Make a deep well in the center of the bowl and add oil, honey, vanilla extract, instant Coffee, orange juice and whiskey. Using a hand mixer on low speed (or with a whisk and a strong hand), mix all the ingredients into a uniform batter.

3. Pour the batter into the pan and place the cake in the oven for 50-60 minutes or until a toothpick comes out moist and without crumbs in the center.

4. Let the cake cool for about 15 minutes before removing it from the pan, then let it cool completely.