honey cake

Categories
Cake/cookie
Jewish
Yield
24 servings
MeasureIngredient
Eggs
¼ cup Sugar
¼ cup Soft Margarine
2½ cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
⅛ teaspoon Ground Cloves
¼ cup Honey
1 cup Cold Strong Coffee
Ripe Banana, mashed

Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and cloves together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly-oiled and floured 10-inch tube pan or two 9-inch loaf pans.

Bake in a 350-degree oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan.

Cool thoroughly before slicing. Note: The Honey Cake has 1 teaspoon of sugar per serving.

Serves 24

One Serving = Calories: 93 Carbohydrates: 15 Protein: 2 Fat: 3 Sodium: 76 Potassium: 41 Cholesterol: 33 Cholesterol Exchange Value: 1 Bread Exchange + ½ Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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