Jewish honey cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| 1¼ | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| 1 | tablespoon | Instant coffee |
| ½ | cup | Boiling water |
| ¼ | cup | Vegetable or peanut oil |
| 1 | cup | Honey |
| Grated peel of 1 washed orange | ||
| 2 | tablespoons | Brandy or any whiskey |
| 4 | Eggs | |
| 1 | cup | Sugar |
| 1 | cup | Chopped walnuts |
Directions
Combine first four ingredients and set aside. Mix the instant coffee with the water; then blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for about 50 minutes. Test with a toothpick. If the toothpick comes out clean then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.
Posted to Bakery-Shoppe Digest by Skeeter <prissb@...> on Feb 07, 1998