ROSH HASHANAH--honey cake with apple honey topping

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* Exported from MasterCook *

 

Apple and Honey Topping for Honey Cake

 

Recipe By :Amina Harris, co-owner of Moon Shine Trading Co

Serving Size : 0 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups apple slices (peeled and cored)

2 tablespoons butter

1 tablespoon fresh lemon juice

Cinnamon -- to taste

1 tablespoon honey

 

Saute the apples in the butter. Season with the lemon juice and cinnamon. Cook

until the apples are soft, stirring occasionally.

 

Remove from heat and stir in the honey.

 

Spoon over each serving of honey cake.

 

Yields enough for 8 to 10 servings of honey cake.

 

PER SERVING: 40 calories, 0 protein, 5 g carbohydrate, 2 g fat (1 g saturated),

6 mg cholesterol, 24 mg sodium, 0 fiber. .

 

Source:

" http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2001/09/12/FD159\

093.DTL "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 401 Calories; 24g Fat (50.2% calories

from fat); 1g Protein; 52g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol;

235mg Sodium. Exchanges: 2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 900028 0 0 0 0

 

 

* Exported from MasterCook *

 

Honey Cake with Apple and Honey Topping

 

Recipe By :Amina Harris, co-owner of Moon Shine Trading Co

Serving Size : 10 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup honey -- see tip

6 tablespoons butter -- melted

2 eggs

1/3 cup sour cream or plain yogurt

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans (optional)

Apple and Honey Topping (optional)(see recipe)

 

Adjust rack to lower third of oven. Preheat oven to 350 degrees. Grease an

8-inch square cake pan.

 

Sift the flour, baking powder, baking soda and salt onto a piece of wax paper;

set aside.

 

Using an electric mixer on medium speed, cream the honey and butter. Add the

eggs, one at a time, beating well after each. Stir in the sour cream and

vanilla.

 

Add the flour mixture to the honey mixture in three additions, stirring well

after each. Stir in the optional nuts.

 

Pour the batter into the prepared pan, spreading it evenly.

 

Bake for about 30 minutes, or until a wooden toothpick inserted in the center of

the cake comes out free of batter. Place the pan on a wire rack and let cool to

room temperature.

 

TIP - Harris recommends yellow star thistle or Northwestern fireweed honey.

 

Serves 8 to 10.

 

PER SERVING: 220 calories, 4 g protein, 30 g carbohydrate, 10 g fat (6 g

saturated), 65 mg cholesterol, 316 mg sodium, 0 fiber. .

 

 

Source:

" http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2001/09/12/FD159\

093.DTL "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 204 Calories; 9g Fat (40.4% calories from

fat); 3g Protein; 28g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 304mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other

Carbohydrates.

 

NOTES : Recipe courtesy of Amina Harris, co-owner of Moon Shine Trading Co. Be

careful not to overcook this cake.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1394 0 0 0

 

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