I got these on an international recipe group,. This first is a great
honey
cake. I baked mine in a 9 x 13 oblong pan. The instructions aren't mine.
So
I bake until tested done with a toothpick. I was told by one guest, this
was
the best honey cake they ever had eaten. Very simple to prepare. I sub.
margarine for the butter.
Also Since butter is melted one could probably substitute oil to make it
parve !
Arabic Honey Cake
Cake:
1/3 cup butter or margarine , melted
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour, all-purpose plus 1 tbl
Topping
1/2 cup butter or margarine
1/2 cup sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon
Butter a 10" pan. Preheat the oven to 400F.
Beat the eggs, sugar and vanilla until it whitens. Add the melted butter
and
mix well.
Sift the flour and BP. and add to the previous mixture, mix gently.
Pour in the prepared pan and bake 10-12 min.
Meanwhile prepare the topping.
Melt the butter on med heat. Add the rest of the ingred. and bring to a
boil
stirring constantly.
Pour the topping gently on the cake and return it to the oven for another
15-20 min.
This recipe is moist and fruity. This has milk/butter
Honey Cardamom cake
Cake:
3 cups cake flour
1 tablespoon baking powder
2 teaspoons ground cardamom
1 /2 teaspoon salt
3 /4 cup mild honey
1 /2 cup unsalted butter, softened
3 /4 cup sugar
3 eggs
1 cup whole milk
Syrup:
1 /3 cup honey
1 /3 cup hot water
Cream:
2 cups whipping cream
1 /4 cup orange blossom honey
Directions:
Heat oven to 325-degrees. Spray a 13 x 9-inch pan with nonstick cooking
spray. In medium bowl, stir together flour, baking powder, cardamom and
one-half teaspoon salt.
In large bowl, beat three-quarter cup honey and butter at medium speed two
minutes. Slowly add sugar, beating constantly. Add eggs one at a time,
beating one minute after each addition. Add dry ingredients alternately
with
milk, beginning and ending with dry ingredients. Spread evenly in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out
clean.
Cool in pan on wire rack ten minutes.
With a long wooden skewer, poke holes in cake, poking through to bottom of
pan. Brush cake with syrup. Cool completely.
In medium bowl, beat cream at medium-high speed until soft peaks form. Add
one-quarter cup honey, beating just until blended. Serve cake with cream.
Store in refrigerator.
Recipe makes 12 servings.
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