Old family recipe passed down from a matriarch. Adapted from the original by Hallie Dolcourt.
| Amount | Measure | Ingredient |
| Mix the following ingredients together in the work bowl of a mixer until just blended | ||
| 1 | Cup | Sugar |
| 2/3 | Cup | Oil |
| 2/3 | Pound | Honey (Buckwheat honey if you can get it) |
| 1 | Cup | Cold Coffee |
| Add and blend | ||
| 1 1/2 | Cups | Gluten Free flour – Hallie recommends 1 Cup of Carol Fenster’s Sorghum-Corn and 1./2 Cup Bette Hagman’s Four Bean Flour Blend |
| Add and blend | ||
| 2 | Whole eggs at room temperature (warm in a water bath if you remove the eggs from the fridge) | |
| Add and blend | ||
| 1 | teaspoon | Baking Powder |
| 2 | teaspoons | Baking Soda |
| 1 1/2 | teaspoon | Guar gum (You want spring, not stretch. Xanthan gum will give you stretch) |
| 1 1/2 | Cups | Gluten Free Flour as above |
| 1/2 | teaspoon | Each of the following spices: Clove, Cinnamon, Nutmeg,Allspice |
| Some | Chopped walnuts if you like nuts. We do |
Grease and line bottom and sides of a 9” X 9” pan with parchment or wax paper. Bake 350° F for 40 or more minutes until a cake tester comes out clean. Allow to cool for 10 minutes.
Turn out of pan onto a rack. Gently peel the paper from the cake, being careful not to burn yourself.
Cool completely. Wrap air-tight in plastic wrap. Let age 2 – 3 days, turning the cake over each day to prevent the honey from sinking to the bottom.
Decorate with powdered sugar dusted through a doily. Great for Rosh Hashanah.