| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Cakes | 1 | Servings |
INGREDIENTS
| 1 | pk | Pound cake mix |
| 2/3 | c | Water |
| 1/4 | c | Honey |
| 1 | ts | Ground cinnamon |
| 1 | ts | Pumpkin pie spice |
| 3/4 | ts | Instant freeze dried coffee |
| 2 | Eggs | |
| 1/2 | c | Nuts; chopped |
| Ready to spread vanilla frosting; or powder sugar |
INSTRUCTIONS
1. Heat oven to 350 degrees. 2.Grease and flour 12 cup bundt pan. 3. Beat all ingredients ( except nuts and frosting ) in a large bowl at low speed until blended. Beat on medium speed for three minutes; scrape bowl frequently. Gently stir in nuts. 4. Spread better evenly in pan and bake 35 to 45 minutes until tooth pick comes out clean. Cool on plate 10 minutes; turn upside down on wire rack. Remove pan and cook cake completely. 5. Place frosting in microwave bowl and microwave uncovered on medium (50% ) for 15 seconds. Spread over top of cake allowing some to drip down. Or, sieve powdered sugar over top of cake. Recipe by: Betty Croker Posted to JEWISH-FOOD digest Volume 98 #023 by Judith Sobel <jcs@mindspring.com> on Jan 12, 1998
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