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Sunday, October 18, 2015

Honey Cake Ii

Ingredients

  • Servings: 2
  • 3 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 4 eggs
  • 3/4 cup sugar
  • 4 tablespoons vegetable oil
  • 2 cups honey
  • 1/2 cup strong brewed coffee
  • 1/2 cup almonds
  • 1/2 cup raisins
  • 1 1/2 cups honey
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 1/2 teaspoon lemon zest
  • 2 ounces slivered almonds for topping

Recipe

  • preheat oven to 325 degrees f (165 degrees c).
  • sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. in a separate bowl, beat the eggs, gradually adding the sugar. beat until thick and light in color, about 5 minutes. beat in the oil, honey and coffee. stir flour mixture into egg mixture. chop the almonds coarsely and mix with raisins. stir into batter.
  • oil the two pans and line the bottom with waxed paper. oil again. fill each pan with batter to within 1 - 1 1/4 inches from the top. bake for 65 to 75 minutes until cake tests done. do not overbake. let cool 10 minutes and remove from pan.
  • to make glaze: boil together 1 1/2 cups honey, lemon juice, lemon zest and water. when glaze reaches a thick consistency, remove from heat and drizzle over cake. sprinkle with almond slivers.

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