Yield: 16 Servings
|3¼ cup||Unbleached flour|
|2½ teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|½ teaspoon||Ground ginger|
|½ teaspoon||Freshly grated nutmeg|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .