Title: Hanukkah Honey Cake
Categories: Cake Holiday Jewish
Yield: 12 Servings

NORMA WRENN
3		Eggs
3/4	c	Packed brown sugar
3/4	c	Vegetable oil
1 1/4	c	Honey
2/3	c	Strong coffee
3	c	All-purpose flour
1 1/2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Ground allspice
1/2	ts	Ground cinnamon
1/2	ts	Ground nutmeg
3/4	c	Chopped walnuts
1 1/2	ts	Grated orange peel
1	ts	Grated lemon peel
2		Containers (16 oz each)
		Vanilla frosting
		Yellow food color
		Supplies:
1		13x9-inch cake board covered, or large tray
		Pastry bag & medium writing
		Star tips
8	sm	White candles

A beautiful menorah tops this delicious honey spice cake.

Preheat oven to 325 degrees. Grease and flour 13x9-inch baking pan. Beat eggs until thick and lemon colored, about 5 minutes. Beat in brown sugar and oil. Add honey and coffee; stir well. Combine flour, baking powder, baking soda and spices in small bowl; add to batter and stir well. Stir in walnuts and zest. Pour into pan.

Bake 40 to 45 minutes until cake is golden and wooden toothpick inserted into center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan to rack; cool.

Place cake on prepared cake board. Frost top and sides of cake with 1 container frosting.

Using diagram as guide, cut pattern. Position pattern on cake as shown in photo. Trace around pattern with wooden toothpick; remove pattern.

Color remaining container frosting yellow. Spoon frosting into pastry bag fitted with medium writing tip. Outline menorah pattern with frosting. Using star tip, fill in menorah and pipe decorative border around edge of cake. Insert candles.

<1/2"> ___ ___ | | ___ | | | | ___ | | | | | | repeat going down ___ | | | | | | | | | | | | | | | | | | | |__| |__| |__| |__| | 1" 2" 3" 3 4 3/4" 1/2"

<______________________________________________________ _____________> 9-1/2"

There is a half-circle of icing under the base. Hope this crude example helps:)

Source: Favorite Brand Name Recipes - Holiday Food Fun Adapted for MM

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