Marmalade N Spice Honey Cake Jewish

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This recipe was found in the 1998 publication, a treasury of jewish holiday baking. This shabbat cake -- for the day of rest -- can be made with either the brewed tea or a brewed, strong coffee. Preparation time does not include time needed for the baked cake to cool.

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Steps

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Preheat oven to 350 degrees f & grease only the bottom of a 10-inch tube pan , then line the bottom of the pan with parchment paper.

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In a medium bowl , combine oil , honey , both sugars & marmalade , blending well , then add the eggs.

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In a larger bowl , whisk together the flour , salt , baking soda , baking powder , cinnamon , cloves & allspice , then make a well in the center of this flour mixture & add the wet ingredients and the brewed tea.

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Blend well , either by hand or with an electric mixer on slow speed , making a smooth loose batter.

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Pour the batter into the prepared pan , then sprinkle the top with the almonds.

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Place the pan of batter on two stacked baking sheets & bake 55-60 minutes or until the top of the cake springs back when pressed lightly with a finger.

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Cool in the pan for 15 minutes , then remove & let cool on a wire rack.

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Before serving , dust with powdered sugar & sprinkle with a bit of shredded orange zest.

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Ingredients

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vegetable oil, honey, granulated sugar, brown sugar, orange marmalade, eggs, all-purpose flour, salt, baking soda, baking powder, ground cinnamon, ground cloves, ground allspice, tea, almonds, powdered sugar, orange