Fruit Nut Cake
|Whole-wheat flour||4 Cup (64 tbs)|
|Honey||1 Cup (16 tbs)|
|Sea salt||1 Tablespoon|
|Active dry yeast||2 Tablespoon|
|Butter stick||6 Ounce (1 1/2 Sticks)|
|Hot water||1 1⁄4 Cup (20 tbs) (Very Hot)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Pecans||3⁄4 Cup (12 tbs), chopped|
|Citron||1⁄4 Cup (4 tbs), chopped|
Mix 1-3/4 cups flour with honey, salt, seasonings, and undissolved yeast.
Gradually add softened butter, stirring with a wooden spoon.
With an electric mixer gradually beat in the very hot water, scraping sides of bowl occasionally.
Add eggs, 3/4 cup flour, or enough to make a thick batter, and beat 2 minuted at high speed.
Stir in remaining ingredients.
Turn batter into greased 10-inch tube pan.
Cover and let rise in a warm place until double in bulk, about 1-1/2 hours.
Bake at 350° for 45 minutes.