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Grandma Sadie's Honey Cake

"Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his great-grandmother. I think the old recipes are the best! Some measurements have been converted from pounds for more modern conventions."

Ingredients :

1 3/4 cups white sugar
3/4 cup butter, softened
3 eggs
1 1/2 cups honey
5 cups all-purpose flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
2 cups strong brewed coffee
2 cups almonds
1 cup raisins
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H20M

Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Notes :

My mother often serves this with a chocolate-brandy frosting. L'shana tova!
Walnuts can be substituted for the almonds.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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