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
\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, .

Similar recipes