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Light Honey Cake for Yom Kippur

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 8-10
For "breaking the fast" for Yom Kippur.

This honey cake has less oil and sugar than many versions and therefore fewer calories, but the cinnamon, nuts and coffee give it plenty of flavor.

1 1/2 teaspoons instant coffee granules
6 tablespoons hot water
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Small pinch of ground cloves
2 large eggs
1/2 cup sugar
1/2 cup honey
1/3 cup vegetable oil
1/2 cup walnuts, coarsely chopped

Preheat oven to 325 degrees F/160 degrees C. Lightly grease an 8 x 4-inch loaf pan. Line the pan with parchment paper or wax paper, and grease the paper.

In a cup, dissolve the coffee granules in the hot water. Let cool.

Sift flour with baking powder, baking soda, cinnamon, ginger and cloves. Beat eggs lightly.Add sugar and honey and beat until mixture is very smooth and light in color. Gradually add oil and beat until blended. Stir in flour mixture alternately in two batches with coffee. Stir in walnuts.

Pour batter into prepared pan and bake in preheated oven for 50 to 55 minutes, or until a cake tester inserted in cake comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off paper. Wrap in foil when completely cool. (If tightly wrapped, cake keeps one week at room temperature.) Serve in thin slices.

Makes 8 to 10 servings.

Date: August 22, 2007


Reviewer: Ingrid
My family loves honey in cakes and I am always on the look out for such recipes. This recipe is always a hit in my house, which includes visitors when they come over. I always get the comment "this cake tastes good with coffee".


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