In a large bowl, the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves were sifted together.
I prepared my coffee by mixing the espresso powder with 1 cup of boiling water. I still think this is a better option than normal coffee or even fresh brewed espresso because the powdered espresso lacks the acidity of the fresh coffee options.
In a separate bowl, I mixed together the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.
The wet mixture was added to the dry, mixing slowly from the center to incorporate the flour without lumps. This resulted in quite a thin batter. Do not let this scare you, it’s completely fine.
I chose to use 2 loaf pans but a bunt cake pan would work well here as well. I greased my load pans with PAM baking spray and divided the batter between the two pans evenly.
The cakes were baked for roughly 60 minutes and checked with a knife to make sure the center was done baking. The knife should come out clean and the cake should not be overly wiggly.
(Optional) In previous tests I found that the cake had a crust I didn’t care for. This was easily fixed by allowing the cake to sit in a sealed container while cooling.
This was the best result. It had all the elements I wanted. It was deeply spiced and rich. The honey still came through, though, and the whole cake was moist, lovely, and surprisingly delicate. Compared with Test 2, the coffee gave this cake a deeper, darker flavor which I want for a fall treat and when comparing to Test 1, the cloves being cut with allspice took care of the cloves over-dominating the cake.
Jewish Honey Cake: Test 3 https://exploratorykitchen.com/2019/11/16/jewish-honey-cake-t3/ November 16, 2019