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Honey Spice Cake

chef.jackson's picture
Ingredients
  Soft butter 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Honey 3⁄4 Cup (12 tbs)
  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Eggs 2 , separated
  Milk 1⁄2 Cup (8 tbs)
  Raisins 2⁄3 Cup (10.67 tbs)
  Chopped filberts 3⁄4 Cup (12 tbs)
  Butterscotch frosting 1⁄2 Cup (8 tbs)
Directions

Cream butter and lemon rind until light.
Gradually beat in honey.
Sift together dry ingredients.
Add about one fourth to first mixture; beat until smooth.
Add egg yolks, one at a time, beating well after each.
Add remaining dry ingredients and milk alternately to first mixture, beginning and ending with dry ingredients.
Beat until smooth.
Stir in raisins and 1/2 cup nuts, and fold in stiffly beaten egg whites.
Pour into two 8-inch layer pans lined on the bottom with greased wax paper.
Bake in preheated moderate oven (375°F.) for about 25 minutes.
Cool for 5 minutes.
Turn out on rack and peel off paper.
Cool, and frost with Butterscotch Frosting.
Sprinkle with remaining nuts.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Honey
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
8

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