Recipe in Spotlight – Aliza’s Famous Honey Cake
Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.
This is a recipe that my Mom, Aliza Masserman, has been using for many years. My Mom is Israeli and this is a recipe that, for our family, really symbolizes the melding between our Israeli and American Jewish roots. It's always brought us a sweet year, so hopefully it'll do the same for other families across the country. Shana Tova.
- 2 eggs (jumbo)
- ¾ cup honey
- 7/8 cup sugar (between ¾ and 1 cup)
- ½ cup oil plus 1 tbs.
- 1 tsp. baking soda
- 2 cups flour (all purpose) plus 2 tbsp.
- 2 tsp. cocoa
- 1 tsp baking powder
- 2 tsp. instant coffee
- 1 cup hot water
- ½ cup chopped walnuts (break into smaller pieces)
- ½ cup raisins
1. Pour raisins in bowl of hot water for 10 minutes then drain well and set aside.
2. Mix instant coffee with 1-cup hot water.
3. Add all other ingredients in a large missing bowl, including raisins and coffee. No need to whip egg whites separately. Mix all ingredients about 5 minutes in the mixer.
4. Pour into a well-greased bundt pan. (Grease very well, can use pam spray).
5. Bake at 350 degrees in the oven for about 40-45 minutes. Don’t over bake it!
6. Take out of the oven as soon as it’s done. Note - the cake slides out easier when it’s still warm.
Michael Masserman is the Executive Director for Export Policy, Promotion & Strategy at the U.S. Department of Commerce
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