Yield: 16 Servings
Measure | Ingredient |
---|---|
3¼ cup | Unbleached flour |
2½ teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ teaspoon | Ground ginger |
½ teaspoon | Allspice |
½ teaspoon | Freshly grated nutmeg |
1 teaspoon | Cinnamon |
1 cup | Good-quality honey |
3 tablespoons | Unsulphured molasses |
¼ cup | Frozen apple juice concentrate |
¾ cup | Strong brewed coffee |
4 larges | Eggs (recipe uses 2 yolks and 4 whites) |
2 teaspoons | Finely minced orange zest from navel oranges |
¾ cup | Firmly packed dark brown sugar |
½ cup | Peanut oil |
¼ cup | Regular wheat germ |
¾ cup | Dark seedless raisins |
½ cup | Coarsely chopped almonds or walnuts |
¼ cup | Toasted sesame seeds |
2 tablespoons | Brandy or cognac; -or- |
1 teaspoon | Vanilla extract |
\N \N | Confectioners' sugar |
From: esined@... (Denise Gaunt) Date: Mon, 21 Aug 1995 17:19:34 GMT Preheat oven to 325 degrees F. Sift first 5 listed ingredients into a bowl.
In another bowl, combine honey with molasses, apple juice concentrate, and coffee. Drop 2 whole eggs into a mixing machine bowl. Combine with orange zest and sugar until well-blended. On low speed, beat in oil. Add sifted ingredients and wheat germ alternately with coffee mixture. Add raisins, nuts, seeds, and liquor or vanilla to batter and blend. Put remaining 2 egg whites into a mixing bowl and beat until firm peaks form (do not overbeat).
Fold into batter. Grease two 8-inch loaf pans with sweet butter/ margarine blend. Divide batter between the pans. Bake in center section of oven for 50 minutes. Cover loosely with sheet of aluminum foil to prevent tops from over-browning. Return to oven for 10 minutes. Fully baked cake will begin to come away from the sides of the pan, and when a tester is inserted in the center, comes out clean. Place pans on cooling rack for 10 minutes.
Loosen around sides with a blunt knife and carefully invert, then set loaves upright on rack and cool completely. Sprinkle, if desired, with confectioners' sugar before slicing.
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