| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine |
| 2 | Eggs | |
| 1/2 | c | Honey |
| 3/4 | c | Milk or non-dairy creamer |
| 1 | ts | Almond extract |
| 2 | c | Flour |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Mace |
| 1/2 | ts | Salt |
| 1/3 | c | Honey |
| 1/2 | c | Chopped nuts |
| 1/4 | c | Brown sugar |
| 1/2 | ts | Cinnamon |
| 1/2 | c | Softened butter or margarine |
| Whipped cream; for frosting cake |
INSTRUCTIONS
CAKE HONEY NUT TOPPING source: From Mama's Honey Jar Cookbook Cake: Cream sugar and butter or margarine. Add eggs, one at a time, beating after each addition. Combine milk and almond extract. Sift together flour, baking powder, mace and salt; add to creamed mixture alternately with milk. Beat well. Pour into two greased and floured 8" round cake pans. Bake at 350 degrees for 30 - 35 minutes. Spread Honey Nut Topping on the top of both layers. Bake cake for five minutes more. Cool. Remove from pans and stack one cake on top of the other. Frost with whipped cream. Honey Nut Topping: Mix all ingredients together and spread on hot cakes. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep 8, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””