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Honey Cake II (P, KLP, TNT)
Source: "The Great Hadassah Cookbook," 1982
Serves: 20

10 eggs, separated
1 cup sugar
1/4 cup oil
1 cup buckwheat honey (I have always just used regular honey)
1 cup cake meal
1 tbsp. potato starch
1 tsp. cinnamon
1 tsp. allspice
dash of salt

Beat egg yolks, sugar, oil, and honey. Add sifted dry ingredients.

Beat egg whites with a pinch of salt until stiff. Fold into batter.

Pour into an ungreased angel food tube pan and bake at 350°F on the second lowest rack in oven for 65 minutes. Invert cake pan until cold before removing cake.

Poster's Notes:
I have been making this honey cake for years. It is always a big hit at Pesach.

Posted by Susan Binnington

Nutritional Info Per Serving: If you follow Weight Watchers, 1/20th of this cake is about 4 points