This recipe freezes well and can be made in advance, if you want to get a headstart on your Rosh Hashanah baking. Just make and add the glaze later, after defrosting.

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 cup honey
  • 7/8 cup oil
  • 1 tbsp. coffee dissolved into 1 cup hot water
  • 3 cups flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. nutmeg
  • Nonstick cooking spray

Directions

  1. Mix the eggs, sugar, honey and coffee.
  2. Add the rest of the ingredients and mix until the batter is smooth.
  3. Spray two 8-inch round pans, or one 9"x13" pan with non-stick spray. Pour in the batter.
  4. Bake at 350°F/180°C for 45 minutes.

Lemon Glaze

  • 1 lemon, zested
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. hot water
  • 2 cups confectioners’ sugar

Mix until smooth. When cake has cooled completely, drizzle with glaze.