Over Rosh Hashannah this year, I couldn't find my Mom's honey cake
recipe, so tried this one, since anything with ginger is good by
me<g>. It came out moist, filled 2 8x4" pans, and has been roundly
(pun intended) enjoyed by all. My alterations are in the notes below.
Light Honey Cake with Candied Ginger
Source: Faye Levy's "1000 Jewish Recipes"
Yield: 2 8x4" loaves
1-1/2 teaspoons instant coffee granules
6 Tablespoons hot water
1-1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Small pinch of cloves
2 large eggs
1/2 cup sugar
1/2 cup honey
1/3 cup vegetable oil
1/4 cup very finely chopped crystalized ginger
1/3 to 1/2 cup pecans, coarsely chopped
Preheat oven to 325 F. Lightly grease, or line with parchment paper,
two 8x4" loaf pans.
Dissolve coffee granules in hot water and let cool.
Sift flour, baking powder, baking soda, cinnamon and cloves in a
medium bowl.
Beat eggs lightly in a large bowl with an electric mixer. Add sugar
and honey and beat until mixture is very smooth and lightened in
color. Gradually add oil and beat until blended. Alternate adding
flour mixture and coffee, adding half of each each time. Stir in
crystalized ginger and nuts.
Pour batter into prepared pan. Bake 50-55 minutes or until cake
tester comes out clean. Cool in pan for about 15 minutes. Turn out
onto rack and carefully peel off liner. When completely cool, wrap in
foil.
Wrapped tightly, cake will last at room temperature about a week.
Serve as thin slices.
Notes: I doubled brewed a cup of coffee and used 6 tablespoons of
that.
Doubled the cinnamon and used 1/8 tsp of cloves.
Ran out of crystalized ginger, so used fresh chopped ginger.
Original recipe called for one pan, but I used 2 and got good-sized
cakes.
Used almonds instead of pecans.
Using a convection oven, baked for 45 minutes, and it was done,
probably due to the smaller volume.
Batter tasted strongly of coffee. Finished cake brings out more of
the cloves.
maxine in ri
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