Honey Cake
9x5x3 inches loaf pan
Aluminum foil
1 3/4 cups of flour
1 teaspoon of ground cinnamon
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of ground ginger
1 cup of honey
2/3 cup of vegetable oil
1/2 cup of strong brewed coffee
2 eggs
1/4 cup of brown sugar
2 tablespoons of whiskey or bourbon
Put some grease on the loaf pan and
dust it with some flour.
Preheat your oven to
177 degrees Celsius or
350 degrees Fahrenheit.
In a small bowl, put
in the honey, vegetable
oil and coffee and beat
them well.
In another bowl, put
in the flour, salt,
baking powder, baking
soda, ground cinnamon
and ground ginger
and whisk them well.
Beat the eggs thoroughly,
gradually adding the brown
sugar.
Make sure that they
are mixed well.
Add in the honey mixture
and whiskey and continue
beating.
Then add in the flour
mixture and beat until
everything is well
blended.
If you will be using an
electric mixer, mix the
eggs and sugar at high
speed for 3 minutes then
mix at low speed for
a minute upon adding the
honey mixture.
When you're done with
the batter, pour it into
the loaf pan and bake it
for 30 minutes.
After this, cover the pan
loosely with aluminum foil
and continue baking about
half an hour more.
When the cake is done, it
will pull away from the
sides of the pan.
You can test if the honey
cake is baked enough by
inserting a toothpick in
the center; the toothpick
should come out clean.
After baking the honey
cake, allow it to cool
for about an hour.
Slice through the sides
of the cake and invert
it, then turn it back on
its right side and allow
to cool. Voila!
You've just made a honey cake.
This cake is best served
about two days after baking
as it becomes moister.
Before serving, cut the cake
into squares.
You can try giving honey cake
a twist by using espresso and
whole wheat flour instead of
ordinary flour; you can use
rum or brandy instead of
whiskey or bourbon for the
spirit.
You can also add lemon juice,
or two tablespoons of rose
water to the honey mixture
to make an even more exotic
blend.
Also, try adding some fruit
preserves and walnuts for
a crunch.
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