3 1/2 c. sifted flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 c. nuts, walnuts or almonds
4 eggs
3/4 c. sugar
4 tsp. vegetable oil
2 c. dark honey
1/2 c. brewed coffee

Optional:

1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. powdered cloves
1/2 tsp. ginger

Sift flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together (spices depend on your personal taste). Beat eggs, gradually adding the sugar. Beat until thick and light in color. Beat in oil, honey and coffee; stir in flour mixture and nuts. Grease an 11 x 16 x 4-inch baking pan and line with aluminum foil. For 2 smaller cakes, use two 9-inch loaf pans. Turn the batter into the pan (s).

Bake at 325°F (170°FC) for 1 1/4 hours for the large cake, 50 minutes for the 2 smaller ones or until browned and cake tester comes out clean. Cool on a cake rack before removing from pan.

Honey Cake is the traditional cake of the "Land of Milk and Honey." Honey Cake is a must for the Jewish New Year, Rosh Hashana, since its sweetness symbolizes the wishes for a good year ahead.