Jewish Honey Cake

• 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

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

eggs, lemon juice, lemon rind, vegetable oil, honey, black coffee, flour, baking powder, baking soda, salt, cream of tartar, brown sugar, cinnamon, almonds

Taken from www.food.com/recipe/jewish-honey-cake-71960 (may not work)