Adapted from Marcy Goldmans treasure of Jewish Holiday Baking.

28oz     all-purpose flour
1 tbsp  baking powder
1 tbsp  baking soda
Half teaspoon salt
4 teaspoons ground cinnamon
Hals teaspoon ground cloves
Half teaspoon allspice
8oz vegetable oil
8oz honey
12oz granulated sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
4oz warm coffee or strong tea
4oz fresh orange juice
2oz rye or whiskey
4oz sliced almonds (Optional)


Fits into 3 loaf tins or two 9” square or round cake tins.

Preheat oven to 350 degrees F.  grease pans generously.

In a large bowl whisk together the flour baking powder ,baking soda, salt, cinnamon, cloves and all spice, then make a well in the centre.

Add the wet ingredients, If you measure the oil before the honey, it will be easier to get the honey out.

Using a strong wire whisk or an electric mixer on slow speed, stir together well to make a thick, well blended batter, making sure that no ingredients are stuck to the bottom.

Spoon the batter into the prepared tins, sprinkle the top with almonds, if using. Place the pans on two baking sheets, stacked together. (this will ensure the caked bake properly with the bottom baking faster than the cake interior and top. Loaf cakes will take about 45 to 55 minutes,

Spring test the cakes, that is it springs back when you gently touch the cake centre, before removing from the oven.  Let the cake stand for fifteen minutes before removing from pan.