Preheat oven to 300 degrees. Grease and flour two 9×5-inch loaf pans or one 9×13 pan. Set aside.
In a saucepan, combine the honey and coffee and bring to a boil. Cool and set aside.
In a large mixing bowl, blend the eggs, brown sugar and oil. Do not overbeat.
Sift the flour, baking powder and baking soda and spices together. Stir the flour and honey into the eggs alternating and ending with the liquid. Stir in the raisins. Blend well. Pour into the prepared pans and place the almonds over the cake. Bake for 60-70 minutes, or until the cake springs back. Let sit overnight before serving.
It's always fun to learn and see what we know.
Here's your question of the week.
What besides honey and apples are Rosh Hashanah foods and why?
