This moist honey cake filled with raisins and almonds is perfect for Rosh Hashana. It receives extra flavour from a honey and lemon glaze.
Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix the batter. You'll have the egg whites to add as the recipe instructs. - 18 Jul 2008
The flavours in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!! I had to throw my cakes away...they were totally inedible because they were over-cooked. TRY THIS RECIPE - the flavours are amazing, just watch the cooking time very carefully - I'd say to start checking after about 30 minutes. I will make this again because it seems like it has great potential. - 18 Jul 2008
This was ok. Not as moist as I hoped, and it dried out really quickly. It was improved with a spread of butter! - 17 Sep 2012