Honey Cake recipe

Jewish families begin their calendar in autumn with Rosh Hashanah. Many Jewish families enjoy sugary foods for Rosh Hashanah to bring a "sweet" future in the coming year. This cake also celebrates Simhat Torah.

1 cup honey
1 cup vegetable oil
1 cup granulated sugar
4 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon instant coffee granules
1/2 cup hot water
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/4 cup granulated sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon

Beat first 4 ingredients at medium speed with electric mixer. Combine flour and next 3 ingredients; gradually add to honey mixture, mixing well. Dissolve coffee granules in hot water and add to mixture, beating well. Stir in flavorings. Pour into two greased and floured 9 x 5-inch loaf pans.

Combine the 1/4 cup sugar, pecans and cinnamon; sprinkle over loaves. Bake at 325 degrees F for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes; remove from pans, and let cool on a wire rack.