Post by chief_cook2 on Dec 6, 2002 19:11:03 GMT -6
This cake tastes best if baked one day ahead of serving. For a truly
elegant dessert, serve slices of the cake with our cider-poached pears
and honey-vanilla yogurt sauce, which you can find below:
Honey Cake
2/3-cup light brown sugar
2/3-cup honey
1/2 cup vegetable shortening
2 large eggs
1/4-cup apple juice
1 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1-teaspoon baking powder
1-teaspoon ground cinnamon
1/2-teaspoon baking soda
1/2-teaspoon salt
1/2-cup raisins
1/2 cup chopped walnuts
1) Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
2) Beat the brown sugar, honey and shortening in a large bowl with
electric mixer on high speed until fluffy. Beat in the eggs, apple
juice and lemon rind.
3) Stir in flour, baking powder, cinnamon, baking soda and salt just
until flour is moistened. Fold in raisins and nuts; transfer to
greased pan.
4) Bake bread 50 to 55 minutes or until a cake tester inserted in the
center comes out clean. Cool 5 minutes in pan, then remove to wire
rack to cool completely. Makes 12 Servings
Tip: When measuring sticky ingredients like honey, lightly oil the
inside of the measuring cup. Remember to use a liquid measure for the
honey in this recipe.
elegant dessert, serve slices of the cake with our cider-poached pears
and honey-vanilla yogurt sauce, which you can find below:
Honey Cake
2/3-cup light brown sugar
2/3-cup honey
1/2 cup vegetable shortening
2 large eggs
1/4-cup apple juice
1 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1-teaspoon baking powder
1-teaspoon ground cinnamon
1/2-teaspoon baking soda
1/2-teaspoon salt
1/2-cup raisins
1/2 cup chopped walnuts
1) Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
2) Beat the brown sugar, honey and shortening in a large bowl with
electric mixer on high speed until fluffy. Beat in the eggs, apple
juice and lemon rind.
3) Stir in flour, baking powder, cinnamon, baking soda and salt just
until flour is moistened. Fold in raisins and nuts; transfer to
greased pan.
4) Bake bread 50 to 55 minutes or until a cake tester inserted in the
center comes out clean. Cool 5 minutes in pan, then remove to wire
rack to cool completely. Makes 12 Servings
Tip: When measuring sticky ingredients like honey, lightly oil the
inside of the measuring cup. Remember to use a liquid measure for the
honey in this recipe.