Honey Nut Bake Recipe
Ingredients
| 1 c. whole-wheat pastry flour | ||
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 c. sorghum, honey or brown sugar | ||
| Nutmeg | 1/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Melted butter | 1 Tablespoon | |
Directions
GETTING READY
1. Preheat oven to 400°F.
2. Whip flour, butter and sugar to a creamy mixture. Add honey and nuts and mix well. Keep aside honey-nut topping till used.
MAKING
3. Sieve in all the dry ingredients. With the help of 2 table knives, add margarine or butter into mixture without any lumps.
4. Prepare an egg-milk mixture and mix with the butter mixture. Stir flour-dredged raisin in the batter.
5. Take a cake pan, grease with butter, add the mixture to be spread on an even way. Smear melted butter on the top and spread honey-nut topping. Bake for half an hour till cake is well done and turns brown.
SERVING
6. Slice and serve warm.
1. Preheat oven to 400°F.
2. Whip flour, butter and sugar to a creamy mixture. Add honey and nuts and mix well. Keep aside honey-nut topping till used.
MAKING
3. Sieve in all the dry ingredients. With the help of 2 table knives, add margarine or butter into mixture without any lumps.
4. Prepare an egg-milk mixture and mix with the butter mixture. Stir flour-dredged raisin in the batter.
5. Take a cake pan, grease with butter, add the mixture to be spread on an even way. Smear melted butter on the top and spread honey-nut topping. Bake for half an hour till cake is well done and turns brown.
SERVING
6. Slice and serve warm.
Chef
