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Ingredients
| regular coffee: 1 cup (strong brewed) |
| honey: 1 3/4 cups |
| eggs: 4 |
| vegetable oil: 4 Tbl |
| dark brown sugar (packed): 1 1/2 cups |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| ground cinnamon: 2 tsp |
| ground cloves: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| ground ginger: 1/2 tsp |
| walnuts (chopped): 1/2 cup |
| seedless raisins (packed): 2/3 cup |
Grandma Rose's Honey Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
2 serving(s)
Tags
- Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
- In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
- In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
- In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
- Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
- Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
- Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
- Let cool for 10 minutes, then turn onto wire cooling racks to cool.
- Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.