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Festive Honey Cake

By Used by permission from the book, "Sabbath: A Gift of Time" by Bonnie Saul Wilks

This delicious dessert can be made for Rosh HaShana (Jewish New Year) since honey is a traditional food eaten during the fall High Holiday season. It can also be the tasty end to a Sabbath dinner as well. Chag Sameach!


1 cup sugar
3 cups self-rising flour
1 & ½ teaspoon cinnamon
 1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup honey
1 cup strong coffee
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs
½ cup semisweet chocolate morsels
½ cup pecans


Preheat oven to 350°F.
Spray a bundt pan with non-stick vegetable spray.
In a large mixing bowl, combine flour sugar, cinnamon, cloves, and nutmeg; make a well in the center.
Add honey, coffee, oil, vanilla, and eggs; beat until well blended and smooth.
Stir in chocolate morsels and pecans.
Pour into prepared bundt pan.
Bake 45 to 60 minutes or until a tester inserted in the center comes out clean.
Cool in bundt pan for 20 minutes.
Remove from bundt pan; cool completely on a wire rack.