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Parve
Easy
1 Hour
Diets 
This healthier cake is a nice choice for Rosh Hashanah, when honey is used so freely. Yields 24-30 squares
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup Gefen Honey
1/2 cup oil
1/2 teaspoon salt
3/4 cup strong coffee
grated rind of 1/2 a lemon
grated rind of 1/2 an orange
2 tablespoons brandy
1/2 cup raisins
1 cup dates, diced
1 teaspoon Gefen Cinnamon
1/2 teaspoon ginger or nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
3 cups Mishpacha Flour, sifted
In an electric mixer bowl, beat eggs until frothy. Slowly beat in brown and white sugar.
Stir in honey, oil, salt, coffee, grated lemon and orange rind, brandy, raisins, dates, cinnamon, and ginger or nutmeg. Blend in baking powder, baking soda, and sifted flour.
Pour into a greased 9 x 13-inch baking pan. Bake in a preheated 350 degree Fahrenheit oven for 45 minutes. When cool, cut into squares.
This recipe is excerpted from Classic Kosher Cooking: Simply Delicious by Sara Finkel (KTAV Publishing House).
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