Honey Spice Cake Recipe
Ingredients
| Soft butter | 1/2 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Honey | 3/4 Cup (16 tbs) | |
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| 1/4 teaspoon each of ground nutmeg and cloves | ||
| Eggs | 2 , separated | |
| Milk | 1/2 Cup (16 tbs) | |
| Raisins | 2/3 Cup (16 tbs) | |
| Filberts | 3/4 Cup (16 tbs), chopped | |
| Butterscotch Frosting | ||
Directions
Cream butter and lemon rind until light.
Gradually beat in honey.
Sift together dry ingredients.
Add about one fourth to first mixture; beat until smooth.
Add egg yolks, one at a time, beating well after each.
Add remaining dry ingredients and milk alternately to first mixture, beginning and ending with dry ingredients.
Beat until smooth.
Stir in raisins and 1/2 cup nuts, and fold in stiffly beaten egg whites.
Pour into two 8-inch layer pans lined on the bottom with greased wax paper.
Bake in preheated moderate oven (375°F.) for about 25 minutes.
Cool for 5 minutes.
Turn out on rack and peel off paper.
Cool, and frost with Butterscotch Frosting.
Sprinkle with remaining nuts.
Gradually beat in honey.
Sift together dry ingredients.
Add about one fourth to first mixture; beat until smooth.
Add egg yolks, one at a time, beating well after each.
Add remaining dry ingredients and milk alternately to first mixture, beginning and ending with dry ingredients.
Beat until smooth.
Stir in raisins and 1/2 cup nuts, and fold in stiffly beaten egg whites.
Pour into two 8-inch layer pans lined on the bottom with greased wax paper.
Bake in preheated moderate oven (375°F.) for about 25 minutes.
Cool for 5 minutes.
Turn out on rack and peel off paper.
Cool, and frost with Butterscotch Frosting.
Sprinkle with remaining nuts.
Chef
