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Benne Cakes Recipe
|Orange rind||2 Tablespoon, grated|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Sesame seeds||3 Tablespoon|
Serving size: Complete recipe
Calories 4306 Calories from Fat 1720
% Daily Value*
Total Fat 197 g302.8%
Saturated Fat 110.1 g550.6%
Trans Fat 0 g
Cholesterol 650.1 mg
Sodium 1918 mg79.9%
Total Carbohydrates 600 g199.9%
Dietary Fiber 19.6 g78.4%
Sugars 293 g
Protein 60 g119.2%
Vitamin A 109.2% Vitamin C 70%
Calcium 150.1% Iron 151.9%
*Based on a 2000 Calorie diet
Cream the butter until soft, then work in sugar, a little at a time, until light and fluffy.
Finally, stir in orange rind.
Beat egg and milk together slightly.
Mix into sugar butter combination alternately with the flour mixture.
Dust your hands with a little flour, pinch off pieces of the dough, and roll into small balls the size of a walnut.
Bake on ungreased cooky sheets in a preheated 350° oven for 10 minutes or until lightly browned.
Cool on a rack.
To make the glaze: Cook butter, honey, and benne seeds until a few drops tested in cold water separate into threads that are hard but not brittle (290° on a candy thermometer).
Cool until foam settles.
Dip the top of each cooky in the glaze.
If the glaze hardens, reheat over hot water.
Stir the glaze occasionally to keep seeds from floating on top.
These cookies are best when fresh.