Honey cake #2

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
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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