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Рецепт Fatless Honey Cake
by Global Cookbook

Fatless Honey Cake
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Ингредиенты

  • 2 c. Honey
  • 2 tsp Baking soda
  • 1 c. Warm strong coffee (I use instant decaf)
  • 3 x Large eggs (If you use the egg substitutes this cake is fat free but not calorie free.)
  • 1 c. Sugar
  • 3 c. Flour
  • 1 tsp Each: ginger, cinnamon, nutmeg

Инструкции

  1. Andrea asked for a honeycake recipe. This one is my most favorite. (In fact, I wonldn't celebrate the holiday without it. I made one for my daughter in college last year. It ships well. It lasts well (if it isn't eaten up) and it also freezes. I got the recipe from Chana Kaufman, a dear long-time friend who is the owner of the Kosher Connection mail order business in Portland.
  2. Heat honey to boil in a very large saucepan. (I use a 6 quart one.) It will begin to foam and bubble up. Remove from heat and add in coffee and soda. It will fizzle up some more so be sure to have a long spoon to stir it down.
  3. Let this mix cold till you can rest the pan on your bare hand.
  4. Beat the Large eggs to a cream lemon color adding sugar a little at a time. Shile your mixer is running, sift flour and spices together. Add in flour and honey mix alternately to the egg mix.
  5. Bake in a well greased and floured 10 inch tube pan or possibly in an extra large bundt pan. Never fill your pan over half full. You may substite 3 small or possibly 2 large loaf pans or possibly one medium bundt and one loaf pan.
  6. Now this is the tricky part. Bake at 325F for 45 min to 60 min depending on your size pans. Test regularly after 45 min with a tester.
  7. Cold. Turn out onto your best plate.
  8. I always end up making 3 or possibly 4 of these that go to shul, get mailed, and of course, get eaten.