Coffee Honey Cake Recipe
Ingredients
| Honey | 1 3/4 Cup(16 tbs) | |
| Strong coffee | 1 Cup(16 tbs) | |
| Brandy | 2 Tablespoon | |
| All purpose flour | 3 1/2 Cup(16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Almonds | 1/2 Cup(16 tbs), chopped | |
| Raisins | 1/2 Cup(16 tbs), chopped | |
| 1 tablespoon grated lemon rind | ||
| Eggs | 4 standard | |
| Firmly packed brown sugar | 1 Cup(16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
Directions
1. Heat honey and coffee to boiling in a medium-size saucepan. Cool completely. Stir in brandy.
2. Sift flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg onto wax paper; add almonds, raisins and lemon rind.
3. Beat eggs slightly in the large bowl of electric mixer at medium speed; add honey mixture, sugar and oil. Beat until smooth and completely blended. Add flour mixture and beat until batter is smooth; pour batter into a greased 10-inch angel cake tube pan.
4. Bake in slow oven (300°) 1 hour, 15 minutes, or until center springs, back when lightly pressed with finger tip and top is golden.
5. Cool in pan on wire rack for 10 minutes; loosen around edge and tube with small spatula. Turn out onto wire rack; cool completely.
2. Sift flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg onto wax paper; add almonds, raisins and lemon rind.
3. Beat eggs slightly in the large bowl of electric mixer at medium speed; add honey mixture, sugar and oil. Beat until smooth and completely blended. Add flour mixture and beat until batter is smooth; pour batter into a greased 10-inch angel cake tube pan.
4. Bake in slow oven (300°) 1 hour, 15 minutes, or until center springs, back when lightly pressed with finger tip and top is golden.
5. Cool in pan on wire rack for 10 minutes; loosen around edge and tube with small spatula. Turn out onto wire rack; cool completely.
Chef
