Honey Cake CL 1998

[matt]

I was thinking about making this for a friend and his family, in the next couple of weeks is the Jewish New year and wanted to say thanks to him and family for being nice to me and helping out. i was wondering how many of you have made this and is it good to give to them. Any tips would be great! thanks guys!

PS school starts tomarrow New term and new professors! I am soo happy. 9 credits down and 9 to go !!

[Ed]

Hi,

I don't know about anyone else, but when I read Matt's post about Honey Cake, I was intrigued.

I like Honey, and I like Cake, so I looked it up, and since I looked it up and found it I thought I'd post it just in case some of you fine folks might like to make this cake and report back to Matt how you liked it. I plan to make it as soon as I have the time.

Here it is.

Ed


* Exported from MasterCook *

Honey Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Oct '97
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 tablespoon dry breadcrumbs
1/4 cup hot water
2 teaspoons instant espresso granules
OR
4 teaspoons instant coffee granules
1/2 cup sugar
2 large eggs
1/2 cup honey
3 tablespoons stick margarine -- melted
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins

Preheat oven to 325º. Coat an 8 × 4-inch loaf pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine water and coffee granules, and set aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey and margarine; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Add coffee mixture; stir well. Add remaining flour mixture, and stir just until flour mixture is moist. Stir in walnuts and raisins.

Spoon cake batter into prepared loaf pan, and bake at 325º for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.

Serving Size: 1 slice


Description:
"Traditionally served the first night of Rosh Hashanah, this cake
expresses hope that the year to come will be sweet."
Source:
"Cooking Light, October 1997, p.118"
Copyright:
"© Cooking Light"
Yield:
"12 cake slices"
T(Baking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 232 Calories (kcal); 7g Total Fat; (25% calories from fat); 4g Protein; 40g Carbohydrate; 31mg Cholesterol; 135mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

NOTES : You can make it two to three days ahead of time and store it in a zip-top plastic bag; the flavor actually improves over time.
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 3218 0 0 0 0 0 0 0 4680

[funnybone]

Why not bake it once before, as a gift to yourself, and then you will know if it is good enough and if there need to be changes made. Hey, I just found another excuse to bake and eat - lol!:D

[hlao23]

I made the honey cake when that issue came out. It was very good. I remember it being a little dense - maybe more like a tea cake than what one normally thinks of as cake. Of course, it also could have been something I did. :)

At any rate - yes, it is a good recipe.

[guavagirl]

I LOVE honey cake and will try this for the coming new year. It is my impression, however, that honey cake is a little denser than "regular" cake (whatever THAT is nowadays). So, hlao23, I doubt you did anything wrong. :)

[matt]

just pushing it up