Honey cake with rose water for the angels
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Baking soda |
| 1 | tablespoon | Instant coffee |
| ½ | cup | Boiling water |
| ¼ | cup | Vegetable oil |
| 1 | cup | Honey |
| 1 | Orange, grated peel of | |
| 2 | teaspoons | Rose water |
| 4 | Eggs | |
| 1 | cup | Sugar |
| 1 | cup | Chopped walnuts |
Directions
Here is Jeff Smith's recipe for a birthday cake that may have been served around the time of Jesus' birth.
Combine the flour, baking powder, cinnamon, and baking soda. Set aside.
Dissolve the instant coffee in the water in a mixing bowl. Blend in the oil, honey, grated orange peel, and rose water and set aside. In a large bowl, beat the eggs until frothy. Gradually add the sugar and beat for 1 minute. Add the honey mixture to the eggs and sugar. Add the flour mixture to the egg mixture alternately with the dissolved coffee, starting and ending with the dry ingredients. Stir in the nuts. Pour the batter into an oiled and waxed paper-lined 13x9x2 inch baking pan. Bake in a preheated 325 oven for about 50 minutes. Test for doneness.
Invert cake onto wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.
Posted to EAT-L Digest 17 Feb 97 by "Cole, Jim" <JCOLE@...> on Feb 18, 1997.