Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.
This is a recipe that my Mom, Aliza Masserman, has been using for many years. My Mom is Israeli and this is a recipe that, for our family, really symbolizes the melding between our Israeli and American Jewish roots. It's always brought us a sweet year, so hopefully it'll do the same for other families across the country. Shana Tova.
1. Pour raisins in bowl of hot water for 10 minutes then drain well and set aside.
2. Mix instant coffee with 1-cup hot water.
3. Add all other ingredients in a large missing bowl, including raisins and coffee. No need to whip egg whites separately. Mix all ingredients about 5 minutes in the mixer.
4. Pour into a well-greased bundt pan. (Grease very well, can use pam spray).
5. Bake at 350 degrees in the oven for about 40-45 minutes. Don’t over bake it!
6. Take out of the oven as soon as it’s done. Note - the cake slides out easier when it’s still warm.
Michael Masserman is the Executive Director for Export Policy, Promotion & Strategy at the U.S. Department of Commerce