Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Pound cake mix |
| ⅔ cup | Water |
| ¼ cup | Honey |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Pumpkin pie spice |
| ¾ teaspoon | Instant freeze dried coffee |
| 2 \N | Eggs |
| ½ cup | Nuts; chopped |
| \N \N | Ready to spread vanilla frosting; or powder sugar |
1. Heat oven to 350 degrees.
2.Grease and flour 12 cup bundt pan.
3. Beat all ingredients ( except nuts and frosting ) in a large bowl at low speed until blended. Beat on medium speed for three minutes; scrape bowl frequently. Gently stir in nuts.
4. Spread better evenly in pan and bake 35 to 45 minutes until tooth pick comes out clean. Cool on plate 10 minutes; turn upside down on wire rack.
Remove pan and cook cake completely.
5. Place frosting in microwave bowl and microwave uncovered on medium (50% ) for 15 seconds. Spread over top of cake allowing some to drip down. Or, sieve powdered sugar over top of cake.
Recipe by: Betty Croker
Posted to JEWISH-FOOD digest Volume 98 #023 by Judith Sobel <jcs@...> on Jan 12, 1998