Hanukkah Honey Nut Cake
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄4 Cup (4 tbs)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Whole wheat flour||2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Decaffeinated instant coffee||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Eggs||3 , separated|
|Whole wheat flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Honey||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Preheat oven to 325 °F.
Place raisins and apricots into a small bowl, cover with very hot water, and let stand for 10 minutes.
Snip apricots into small pieces.
Combine raisins and apricots with walnuts in another small bowl, and toss with 2 tablespoons flour.
Butter a 9 X 5 X 3-inch loaf pan, and then line it with wax paper.
Butter the wax paper.
In a cup, mix together 1/4 cup hot water, instant coffee, and baking soda.
In a medium-size bowl, beat egg whites until stiff peaks form.
In another medium-size bowl, sift together 1 2/3 cups flour, baking powder, and spices.
In the large bowl of an electric mixer, beat honey and egg yolks together until well blended.
Beat in oil until mixture is light and fluffy.
Add flour mixture alternately with coffee mixture, beginning and ending with flour mixture.When well blended, stir in about one-quarter of the beaten egg whites to lighten batter, and then gently fold in remainder of egg whites.
Fold in fruit-nut mixture.
Spoon batter into prepared pan, and bake on middle shelf of oven for 60 to 70 minutes, or until a cake tester inserted into the center comes out clean and dry.
Let cake cool in pan for 5 minutes; then turn out onto a wire rack to cool completely.
Peel off wax paper.
When completely cool, wrap in foil, and store in bread box.