Rosh hashanah honey cake

Yield: 9 -inch roun

Measure 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

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

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