Sweet like honey! This delicious traditional Honey Cake is a fixture at Rosh Hashanah celebrations because during the holiday, it is customary to eat honey to usher in a sweet new year. I used Mazola Vegetable Oil from @mazolacanada in this recipe because its neutral flavour profile lets all the rich spiced flavours shine through — and using an oil in the batter instead of dairy ensures it can be eaten with both milk and meat meals for those who observe the laws of Kashrut. Mazola Vegetable Oil is available at major retailers nationwide. Learn more at mazola.ca Traditional Honey Cake Serves 12-16 1:20 mins total 3 cups all purpose flour 3 teaspoons baking powder 1 tsp baking soda 3 tsp cinnamon 1⁄2 tsp salt 1 tsp allspice 1 cup white sugar 3 eggs 1 cup Mazola Vegetable Oil + more for greasing 1 and 1⁄2 cups honey 1 tsp vanilla extract 1⁄2 cup coffee, cooled 1⁄2 cup orange juice Optional: powdered sugar and 1⁄4 cup toasted almond slivers 1. Preheat oven to 325 degrees. 2. Grease a 10-inch (12 cup) tube pan or bundt pan and sift with flour, turn it over and tap off excess. 3. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon and allspice. 4. In an electric mixer fitted with the paddle attachment, beat eggs and sugar on high speed until pale. Add oil, honey, orange juice, coffee and vanilla and mix well. 5. Add dry ingredients to the mixer gradually until just combined. 6. Pour batter into prepared pan. Bake for approx 60 minutes until a cake tester inserted comes out clean. 7. Cool cake in pan for 15 minutes before inverting onto a wire rack. Let come to room temp before serving. Optional: sprinkle almond slivers on top and sift icing sugar before serving. #roshhashana #honeycake #mazolamoments #mazolacanada #torontofoodie #jewishlifestyle