This is my Grandmother’s recipe that came all the way from Romania. Everyone says that their Grandmother was the best baker BUT mine really was! We would beg her to make this Coffee Honey Cake all the time but it was always so much better for breaking the fast after Yom Yippor. I would not even venture a guess as to what kind of coffee she used but as luck would have it, we are using ArabicaDabra Sumatra Dark roast coffee and…sorry, Babah..it is even better!
Here are the ingredients:
- 3 lg. eggs
- 3 cups Flour
- 1 ½ cups. Sugar
- 1 tsp. Baking soda
- ¾ cup Oil
- 1 tsp. Baking powder
- ¾ cup honey
- ½ tsp. Salt
- 8 oz. Black ArabicaDabra coffee
- 1 tsp. Cinnamon
- ½ tsp. Ginger
- ½ tsp. Nutmeg
- 2 tsp. Cocoa
Beat eggs well, add sugar gradually; add oil, then honey. It is important to beat well after each addition. Sift flour with dry ingredients and seasonings and add, alternately with black coffee. Bake in oven at 375 degrees in tube or Bundt pan for 1 hour.