A COUPLE GREAT RECIPES

An Easy and Delicious Honey Cake (Parve)

3 eggs
1 cup sugar
1cup honey
1 cup oil
1 tsp. baking powder
1 tsp. baking soda (heaping)
1 cup cold black coffee
3 cups flour
1 cup chopped nuts (optional)

Beat eggs and sugar well, then add honey and oil. (Measure oil before honey so honey won't stick to cup.) Sift dry ingredients and add alternately with coffee. Add nuts. Oil and flour oblong pan and pour in batter. Add rest of nuts on top. Bake 300, 1 hour. For mini-honey cakes, bake in muffin cups for 20-25 minutes.

A Favorite Honey Cake Recipe (Parve)
(From Mama Leah's Jewish Kitchen by Leah Loeb Fischer)

1 orange
1/2 tsp. ground cloves
1 cup brown sugar
1/2 tsp. ground cinnamon
4 eggs
1/2 tsp. salt
1 16 oz. jar honey
3/4 cup black coffee
1/4 cup corn oil
1 cup pitted prunes, cut in half
3 1/2 cups flour
1/2 cup raisins
1 1/2 tbsp. baking powder
1/2 cup chopped walnuts, pecans, or hazelnuts
1 tsp. baking soda

Preheat oven to 350. Quarter orange, remove seeds, and grind together with peel in food processor or electric grinder. In a bowl, beat together sugar and eggs until very light and frothy. Add honey, oil, and ground orange, and beat well. In separate bowl, sift together 3 cups flour, baking powder, baking soda, cloves, cinnamon, and salt. Gradually beat dry ingredients into honey mixture alternately with black coffee until well blended. Grease two 9x5 inch bread pans with oil, and line bottom with parchment paper. Mix remaining 1/2 cup flour with prunes, raisins and nuts. Fold gently into cake batter. Spoon batter into prepared pans. Bake about 1 hour. Check for doneness by inserting toothpick in center. If it comes out clean, the cake is done. If not, bake another 15 minutes. Let cool in pans. Remove when cool, peel away parchment paper, wrap tightly in plastic wrap. Cake will keep several weeks without refrigeration and tastes better after it has ripened a few days.