HONEY CAKE-1/16TH SLICE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 EGGS1 ½ C CANE SUGAR1 LB HONEY (1 ¼ C)3/8 C ALMOND OIL3 ½ C FLOUR1 ½ tsp BAKING POWDER1 tsp BAKING SODA1 C STRONG COFFEE (cooled)3 tsp LEMON JUICE2 tsp BRANDY1 C CHOPPED NUTS OR SLIVERED ALMONDS (divided 3/4 and 1/4) *OptionalBundt or 10-inch Tube cake pan (brushed with oil)***************************************FOR CALCULATION PURPOSES ONLY1.5 cup Granulated Sugar 1.25 cup Honey 18 tsp almond oil (by REGINAKB) 3.5 cup Flour - Gold medal all purpose flour 1 fl oz Lemon Juice 1 cup (8 fl oz) Regular Coffee, brewed from grounds .5 oz Alcohol, Whiskey (Rye or Scotch) 1 cup, sliced Almonds 4 large Egg, fresh, whole, raw
DIRECTIONS
Preheat oven 350
WET INGREDEINTS
Mix the eggs and sugar
Add the honey and mix well
Add the oil and blend well
DRY INGREDIENTS
Sift flour baking powder and soda two times
Add dry ingredients to wet ingredients alternating with the cooled coffee. Mix til well incorporated
Add the lemon juice and brandy
Add ¾ C nuts (*optional)
If using a Bundt pan, sprinkle the last 1/4 C nuts in the bottom of the pan then pour batter in.
If using a Tube pan, pour batter into the ungreased pan and sprinkle with the 1/4 C optional nuts.
Bake at 350 for 1 hour or until toothpick comes out clean
Invert immediately to cool
Pry the cake out with a straight spatula
Serving Size: slice cake into 16ths to make 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Preheat oven 350
WET INGREDEINTS
Mix the eggs and sugar
Add the honey and mix well
Add the oil and blend well
DRY INGREDIENTS
Sift flour baking powder and soda two times
Add dry ingredients to wet ingredients alternating with the cooled coffee. Mix til well incorporated
Add the lemon juice and brandy
Add ¾ C nuts (*optional)
If using a Bundt pan, sprinkle the last 1/4 C nuts in the bottom of the pan then pour batter in.
If using a Tube pan, pour batter into the ungreased pan and sprinkle with the 1/4 C optional nuts.
Bake at 350 for 1 hour or until toothpick comes out clean
Invert immediately to cool
Pry the cake out with a straight spatula
Serving Size: slice cake into 16ths to make 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Nutritional Info Amount Per Serving
- Calories: 342.7
- Total Fat: 9.2 g
- Cholesterol: 46.5 mg
- Sodium: 19.1 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 1.7 g
- Protein: 5.6 g
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