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Ingredients
| honey: 1 1/3 cups |
| regular coffee: 1 cup (strong) |
| orange peel: 1 Tbl (grated) |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| ground ginger: 1/4 tsp |
| salt: 1 dash |
| walnuts (chopped): 1 cup |
| eggs: 4 |
| vegetable oil: 1/4 cup |
| granulated sugar: 1 cup |
Honey Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
1 serving(s)
Tags
- Put honey in a small saucepan and bring just to a boil.
- Remove from heat.
- Stir in coffee and orange rind.
- Cool slightly.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
- Take 2 tbsp.
- of this mixture and toss with the nuts.
- Set aside.
- In electric mixer with a large bowl, beat eggs until lemon coloured.
- Beat in the oil.
- Add sugar gradually and beat until pale and thickened, about 3 minutes.
- Remove bowl from mixer.
- Using a whisk, alternately fold dry mixture and liquid mixture into eggs, making three additions of dry and two of liquid.
- (Start with dry mixture and end with dry mixture.) Do not overwhisk.
- Fold in the nuts.
- Pour into a greased and floured ten inch bundt pan.
- Bake in preheated 325F.
- oven for 60-65 minutes or until cake springs back when lightly pressed, and a cake tester inserted in centre comes out clean.
- Let cool in pan on a rack for 30 minutes.
- Remove from pan and let cool completely on rack.