Inicio » Recetas » Jewish Honey Cake

Receta Jewish Honey Cake

Name: Jewish Honey Cake
Ingredients: 3 c. All-purpose flour; 1 1/2 tsp Baking pwdr; 1 1/4 tsp Cinnamon; 1/2 tsp Baking soda; 1 Tbsp. Instant coffee; 1/2 c. Boiling water; 1/4 c. Vegetable or possibly peanut oil; 1 c. Honey Grated peel of 1 washed orange; 2 Tbsp. Brandy or possibly any whiskey; 4 x Large eggs; 1 c. Sugar; 1 c. Minced walnuts

de Global Cookbook

Add a photo

click to rate

0 votos | 965 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

3 c. All-purpose flour
1 1/2 tsp Baking pwdr
1 1/4 tsp Cinnamon
1/2 tsp Baking soda
1 Tbsp. Instant coffee
1/2 c. Boiling water
1/4 c. Vegetable or possibly peanut oil
1 c. Honey Grated peel of 1 washed orange
2 Tbsp. Brandy or possibly any whiskey
4 x Large eggs
1 c. Sugar
1 c. Minced walnuts

Direcciones

Combine first four ingredients and set aside. Mix the instant coffee with the water; then blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the Large eggs till frothy; gradually add in the sugar and beat till light. Add in to the honey mix. Combine the flour mix alternately with the honey mix, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for about 50 min. Test with a toothpick. If the toothpick comes out clean then it is done. Invert the cake onto a wire rack. Cold. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.