Prepare the Honey Cake
Preheat oven to 350 degrees Fahrenheit.
Dissolve coffee in water; set aside.
Combine flour with baking soda and cinnamon.
In a large bowl of an electric mixer, beat egg yolks with one cup of sugar until light and fluffy. Add honey, then add oil and whiskey. Alternate adding the flour mixture with the coffee. Mix well and set aside.
In another large bowl, whisk egg whites until soft peaks form. Slowly add remaining cup of sugar and beat until firm peaks are formed. Fold the whites into the yolk mixture.
Divide batter evenly among four 10-inch loaf pans or two nine- by 13-inch baking pans. Bake for one hour or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool.
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would it work without the whiskey?
You don't have to use it but you would need to replace the liquid with apple juice or non-dairy milk.
please remove 0 star review from Lynn. I hit send by mistake
looking for a pesach honey cake recipe
Best Honey Cake Ever! I've been searching for years for that elusive honey cake...the kind that is chiffon-like, moist yet satisfying. This is it! Easy to make, one recipe easily made two bundts which slipped easily out of a Nordicware bundt pan coated in baking spray. Anyone who tasted it asked for thirds and the cake was practically gone the first day of Yom Tov. Great job Peppermill, this has single handedly become our family (and guest) favorite!