Gluten Free Rosh Hashanah Honey Cake
1 tablespoon instant coffee
1 cup hot water
3 eggs (lightly beaten)
1 1/3 cups honey
1/2 cup oil
1 cup sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 Preheat oven to 350.
2 Grease and flour 2 8x4 inch Baking Pans and set aside.
3 Combine coffee and hot water, stirring until dissolved; set aside.
4 Combine eggs, honey, and oil in a large mixing bowl. Beat at medium
speed with electric mixer until well blended.
5 Stir in dissolved coffee, sugar and vanilla.
6 Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a
small bowl. Gradually add to egg mixture, beating at low speed until blended.
7 Pour batter into pans, filling each halfway.
8 Bake for 45 min or until toothpick inserted in the center comes out
clean.
9 Turn off oven; leave cake in oven for 10 min to gradually cool
(prevents cake form falling).
10 Remove cake from pans and allow to completely cool.
source is Recipezaar
God Bless
Marla
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