Miriam’s Honey Cake
8–10 servings/pan

Ingredients

• 4 eggs, beaten well
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup coffee (regular, not flavored)
• 1 cup honey
• 1 cup oil (safflower, corn oil, other light oils are best—not olive oil)
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon. baking soda
• ½ teaspoon each of cinnamon, cloves, nutmeg, and allspice
• 1 teaspoon of vanilla extract
• 1 tablespoon brandy
• 4 loaf pans, lightly greased

Method

1. Pre-heat oven to 325 degrees.
2. Add white sugar and brown sugar to eggs and beat until well mixed.
3. Mix coffee and honey together and add to the egg and sugar mixture.
4. Add oil and mix to combine.
5. Mix dry ingredients together and add to wet mixture until well blended.
6. Add vanilla and brandy and mix well.
7. Fill pans ½ full.
8. Bake at 325 degrees for 45–50 minutes. Test for doneness with a toothpick. If crumb feels dry, cake is done.

After cooling, wrap well and store in the refrigerator. Some people suggest refrigerating the cakes for 24 hours before serving to intensify the honey flavor.

Variations and serving suggestions

1. Brush tops of warm cakes with honey.
2. Some honey cakes have candied fruit and/or nuts in them. If adding these ingredients, add to batter before vanilla and brandy.
3. Slice and toast lightly for breakfast. Serve with honey or preserves.