Honey Cake

Happy Rosh Hashanah!

                                             
                                                       Traditional Jewish Honey Cake
                                                                       adapted from
                                                                            Honey
                                                                       Avner Laskin

Ingredients
1 cup butter softened, plus extra for pan
1/2 cup brown sugar
3 eggs
1 cup honey
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon instant coffee
   dissolved in 1 tablespoon
   boiling water
1 teaspoon cinnamon
3/4 cups whole walnuts
1/2 cup dried cranberries

Directions

1. Preheat oven to 375°. Grease a 12 X 14-inch loaf pan.

2. In a large bowl, cream together the butter and brown sugar with an electric mixer on medium speed, for about 2 minutes, or until smooth.

3. Add the eggs, honey, flour, baking powder, coffee, and cinnamon and reduce the mixer speed to low. Mix until well blended.

4. Fold in the walnuts and cranberries with a spatula.

5. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing.

6. Store up to 2 days in an airtight container at room temperature.

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