Rosh hashanah honey cake
9 -inch roun
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Unbleached all-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 4 | mediums | Egg whites |
| 2 | tablespoons | Prune butter |
| ¾ | cup | Honey |
| ¼ | cup | Frozen apple juice concentrate, thawed |
| 1 | cup | Black coffee |
| 1 | tablespoon | Grated apple; or unsweetened applesauce |
| ¼ | cup | Chopped walnuts |
Directions
From "Secrets of Fat-Free Kosher Cooking" a fat-free honeycake that is light and moist.
1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and set aside.
2. Combine the flour, baking powder, baking soda, and cinnamon in a medium bowl.
3. In another bowl, mix the egg whites, and prune butter until well-blended. Stir in the honey, apple juice and coffee and mix well. Add the flour mixture, 1 cup at a time, stirring well after each addition. Fold in the apple and walnuts. Pour the batter into the springform pan.
4. Bake for 55 minutes or until a toothpick unserted in the center of the cake comes out dry.
5. Let the cake cool for 10-15 minutes before removing from the pan. Serve at room temperature.
NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates: 29.9g Fiber: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg Posted to JEWISH-FOOD digest V97 #248 by Deb546750@... on Sep 14, 1997