This is a moist honey cake with raisins and almonds and a honey and lemon glaze. We serve it at Rosh Hashanah.
The flavours in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!! I had to throw my cakes away...they were totally inedible because they were over-cooked. TRY THIS RECIPE - the flavours are amazing, just watch the cooking time very carefully - I'd say to start checking after about 30 minutes. I will make this again because it seems like it has great potential. - 18 Jul 2008
Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix the batter. You'll have the egg whites to add as the recipe instructs. - 18 Jul 2008
Used different ingredients. The cake was a real success at the last Rosh Ha’Sana dinner. I’m usually not too crazy about honey cakes , tough, this one was not too sweet, and very interesting, sophisticated taste. I used Turkish coffee by the way. - 18 Jul 2008