Fatless honey cake

Yield: 1 Servings

Measure Ingredient
2 cups Honey
2 teaspoons Baking soda
1 cup HOT strong coffee (I use instant decaf)
3 \N Eggs (If you use the egg substitutes this cake is fat free but not calorie free.)
1 cup Sugar
3 cups Flour
1 teaspoon Each: ginger, cinnamon, nutmeg

Andrea asked for a honeycake recipe. This one is my most favorite. (In fact, I wonldn't celebrate the holiday without it. I made one for my daughter in college last year. It ships well. It lasts well (if it isn't eaten up) and it also freezes. I got the recipe from Chana Kaufman, a dear long-time friend who is the owner of the Kosher Connection mail order business in Portland.

Heat honey to boil in a very large saucepan. (I use a 6 qt one.) It will begin to foam and bubble up. Remove from heat and add coffee and soda. It will fizzle up some more so be sure to have a long spoon to stir it down.

Let this mixture cool until you can rest the pan on your bare hand.

Beat the eggs to a cream lemon color adding sugar a little at a time. Shile your mixer is running, sift flour and spices together. Add flour and honey mixture alternately to the egg mixture.

Bake in a well greased and floured 10 inch tube pan or in an extra large bundt pan. Never fill your pan over half full. You may substite 3 small or 2 large loaf pans or one medium bundt and one loaf pan.

Now this is the tricky part. Bake at 325F for 45 minutes to 60 minutes depending on your size pans. Test regularly after 45 minutes with a tester.

Cool. Turn out onto your best plate.

I always end up making 3 or 4 of these which go to shul, get mailed, and of course, get eaten.

Posted to JEWISH-FOOD digest V97 #018 From: dkuttner@... (Donna Holberg Kuttner) Date: Tue, 10 Sep 1996 07:19:54 +0000

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