HONEY CAKE

Honey cake is a Rosh Hashanah tradition. This holiday honey cake is easy to make and delicious to eat.

Ingredients

Pound cake mix	1 pkt
Water	2/3 cup
Honey	1/4 cup
Ground cinnamon	1 tsp
Pumpkin pie spice	1 tsp
Instant freeze dried coffee	3/4 tsp
Eggs	2
Nuts, chopped	1/2 cup
Ready to spread vanilla frosting, or powder sugar

Honey Cake

Method

Heat oven to 350 degrees.
Grease and flour 12 cup bundt pan.
Beat all ingredients ( except nuts and frosting ) in a large bowl at low speed until blended. Beat on medium speed for three minutes; scrape bowl frequently. Gently stir in nuts.
Spread better evenly in pan and bake 35 to 45 minutes until tooth pick comes out clean. Cool on plate 10 minutes; turn upside down on wire rack.
Remove pan and cook cake completely.
Place frosting in microwave bowl and microwave uncovered on medium (50% ) for 15 seconds. Spread over top of cake allowing some to drip down. Or, sieve powdered sugar over top of cake.