A Loaf Of Lekach: Honey Cake

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A Loaf of Lekach: Honey Cake

 

This cake tastes best if baked one day ahead of serving. For a truly elegant

dessert, serve slices of the cake with our cider-poached pears and honey-vanilla

yogurt sauce, which you can find below:

 

Honey Cake

 

2/3-cup light brown sugar

2/3-cup honey

1/2 cup vegetable shortening

2 large eggs

1/4-cup apple juice

1 teaspoon grated lemon rind

2 1/2 cups all-purpose flour

1-teaspoon baking powder

1-teaspoon ground cinnamon

1/2-teaspoon baking soda

1/2-teaspoon salt

1/2-cup raisins

1/2 cup chopped walnuts

 

1) Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.

2) Beat the brown sugar, honey and shortening in a large bowl with electric

mixer on high speed until fluffy. Beat in the eggs, apple juice and lemon rind.

3) Stir in flour, baking powder, cinnamon, baking soda and salt just until flour

is moistened. Fold in raisins and nuts; transfer to greased pan.

4) Bake bread 50 to 55 minutes or until a cake tester inserted in the center

comes out clean. Cool 5 minutes in pan, then remove to wire rack to cool

completely. Makes 12 Servings

 

Tip: When measuring sticky ingredients like honey, lightly oil the inside of the

measuring cup. Remember to use a liquid measure for the honey in this recipe.

 

 

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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