Name: Honey Cake
Yield: Makes 8 to 10 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon cinnamon; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon ground ginger; 1 cup honey (preferably buckwheat); 2/3 cup vegetable oil; 1/2 cup freshly brewed strong coffee, cooled; 2 large eggs; 1/4 cup packed brown sugar; 2 tablespoons whiskey or bourbon; a 9- by 5- by 3-inch loaf pan

Honey cake is often served during Rosh Hashanah because honey symbolizes wishes for "sweet" things to come. The cake becomes moister and its flavors deepen a day or two after it's made.

Active time: 30 min Start to finish: 3 hr (includes cooling)

Cooks' note:

• Cake keeps, wrapped tightly in plastic wrap or in an airtight container, at room temperature 1 week.

Recipe notes

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