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Coffee Honey Cake

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  Honey 1 3⁄4 Cup (28 tbs)
  Strong coffee 1 Cup (16 tbs)
  Brandy 2 Tablespoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Almonds 1⁄2 Cup (8 tbs), chopped
  Raisins 1⁄2 Cup (8 tbs), chopped
  Lemon rind 1 Tablespoon, grated
  Eggs 4
  Firmly packed brown sugar 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon

1. Heat honey and coffee to boiling in a medium-size saucepan. Cool completely. Stir in brandy.
2. Sift flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg onto wax paper; add almonds, raisins and lemon rind.
3. Beat eggs slightly in the large bowl of electric mixer at medium speed; add honey mixture, sugar and oil. Beat until smooth and completely blended. Add flour mixture and beat until batter is smooth; pour batter into a greased 10-inch angel cake tube pan.
4. Bake in slow oven (300°) 1 hour, 15 minutes, or until center springs, back when lightly pressed with finger tip and top is golden.
5. Cool in pan on wire rack for 10 minutes; loosen around edge and tube with small spatula. Turn out onto wire rack; cool completely.

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Coffee Honey Cake Recipe