L'Shana Tova!

Happy 5768 y'all.

Since I can't possibly bake for all of you, I'll share my honey cake recipe. By design, this cake is sweet, but also spicy - an excellent way to start a new year. You can salivate over the thought of this baking in my oven, or you can make it on your own:

Serves 24 - uses 2- 9 inch loaf pans

Cake Batter
3 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
4 eggs
3/4 cup white sugar
4 tablespoons vegetable oil
2 cups honey
1/2 cup strong brewed coffee
1/2 cup almonds
1/2 cup raisins (soak these in rum or Grand Marnier for about 1/2 hour - natch)

Glaze
1 1/2 cups honey
2 tablespoons lemon juice
1/2 cup water
1/2 teaspoon lemon zest

1. Preheat oven to 325
   
2. Mix (or sift if you have the patience) together the flour, salt, baking powder, baking soda, cinnamon and allspice.
   
3. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
4. Oil the two pans and line the bottom with waxed paper. Oil the wax paper. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done.
   
5. To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake.
   

I always find that this cake tastes best the next day, but who can wait?