| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 1/3 |
c |
Honey |
| 1 1/3 |
c |
Sugar |
| 1 |
c |
Strong coffee (I've used decafe) |
| 2 |
ts |
Baking powder |
| 3 |
tb |
Margarine |
| 1 |
ts |
Baking soda |
| 4 |
c |
Flour |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Preheat oven to 325 degrees
Grease and flour a 9x13 inch pan
**Nanci's modification...I use Pam or one of those spray cooking oils (no
caloried) and didn't flour the pan. I done this with both the cup cakes and
the bundt pan. The cakes came out beautifully.
Beat eggs and honey together. Add sugar and mix again.
Mix coffee with baking powder, and then add the margarine to the egg
mixture.
Add baking soda, flour, cinnamon and beat together well.
Bake at 325F for 55 minutes to 1hr. Cake is done when tooth pick stuck into
it comes out dry. For the cupcakes the time was around 30 minutes
The main reason I like this cake is there are no nuts, raisins etc. I am
allergic to sulfides, and there are so many folks I know that don't like
the nuts or the fruit. I got tired of making fancy honey cake, loaded with
"goodies", only to have folks pick them out.
I usually make this in cupcake form, and freeze them in Ziplock type bags.
I have had no problems defrosting them.
Posted to JEWISH-FOOD digest V97 #018
From: Nancy Jeann Dephia <batdance@netcom.com>
Date: Tue, 10 Sep 1996 11:54:11 -0700 (PDT)
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