Jewish Honey Cake
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Ingredients
- 1 1/4 cups Stringy Bark
- 4 eggs
- 3/4 cup brown sugar
- 3/4 cup vegetable oil
- 3/4 cup strong black coffee
- 350g self raising flour (2 1/3 cups) or the same amount of plain flour plus five teaspoons baking powder)
- 1 teaspoon cocoa
- 1 teaspoon cinnamon
- 1 teaspoon allspice
Method
1) Pre-heat oven to moderate (180 degrees Celsius/355 degrees Fahrenheit)
2) Grease cake tin and line with baking paper
3) Beat eggs, oil and sugar until well combined.
4) Add honey and coffee and beat on low speed until combined.
5) Sift dry ingredients, one third at a time, and fold into mixture using a spatula or wooden spoon.
6) Pour mixture (it will be quite runny compared to most cake batters) into the cake tin.
7) Bake for about one hour or until a rich, golden brown colour and top of cake feels springy when you gently touch it. Check cake after about half an hour and reduce temperature by 10 degrees if it seems to be browning too quickly.