Jewish Honey Cake - cooking recipe

Ingredients

3 large eggs
1 tablespoon fresh lemon juice
1 fresh lemon rind, of grated
1/3 cup vegetable oil
1 cup honey
1 cup warm strong black coffee
3 1/2 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup dark brown sugar
1 teaspoon cinnamon
1/2 cup slivered almonds

Preparation

Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
Mix on low speed until well blended.
In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
Fold in the slivered almonds.
Pour the batter into the tube pan.
Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.