Celebration honey cake

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

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