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Sift together the flour, salt, baking powder, baking soda, cinnamon, and allspice.
In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes.
Beat in the oil, honey, and coffee. Stir flour mixture into egg mixture.
If adding almonds and raisins (optional): chop the almonds coarsely and mix together with raisins. Stir into batter.
Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 to 1 1/4 inches from the top.
Bake for 65 to 75 minutes until cake tests done. Do not over-bake. Invert and let cool before removing from pan.
To make topping:
Boil together 1 1/2 cups honey, True Lemon, and water.
When glaze reaches a thick consistency, remove from heat.
Drizzle over cooled cake. Sprinkle with almond slivers, if desired.
This traditional Rosh Hashana honey cake can be made in a variety of pans: a bundt pan, three large loaf pans, two 9-inch cake pans, or in a 9x13-inch rectangular pan. In any shape, it's a sweet start to the Jewish New Year! Adapted from AllRecipes.