I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Tuesday, February 6, 2007

Jewish Honey Cake

This is one of the most delicious tasting cakes you will ever have. It’s moist and spicy.
My Aunt Elsie made this cake only a few times a year. It went so quickly you were very lucky to even get a taste; it was such a special treat.
Aunt Elsie is 99 years young and her baking days have long since passed…..
But luckily she has shared her recipe and now we can all make this special treat. Just don’t forget to save a piece for Aunt Elsie.

Honey Cake

3 Eggs
1/4 cup Sugar
1/4 cup Soft Margarine
2 1/2 cup Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
1/4 cup Honey
1 cup Cold Strong Coffee
1 Ripe Banana, mashed

Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and cloves together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured 10 inch tube pan or two 9 inch loaf pans. Bake in a 350° F. oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing. Serves 16

1 comment:

Anonymous said...

I made this recipe today. Used (2) 8" loaf pans and the cakes came out ok but did not fill the pans. I can't imagine what they would look like if I had used my 9" loaf pans. They smell good and I'm going to donate them to a bake sale. Hope they taste good!! ;-)