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Honey Cake VI (P, TNT)
Source: My mother-in-law
Yield: 1 9"x13" cake or 3 8"x4" loaves

1 lb. (12 oz.) honey
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cloves, ground
2 teaspoons cinnamon, ground
2.teaspoons vanilla
2 tablespoons oil
4 eggs
2 cups sugar
1-1/2 cups cooled strong black coffee
1/2 cup orange juice
1 cup broken walnut pieces (optional)

Pre-heat oven to 325°F. I find that best results with baking are achieved when the oven heats for several minutes AFTER temperature is reached. This enables the walls to reach and maintain the temperature and not just the air in the oven.

Mix eggs and sugar at medium speed about 2 minutes until well-blended.

Add dry and liquid (this includes honey) ingredients alternately at low speed, beginning and ending with dry. This prevents pockets of undissolved flour. Scrape sides of bowl from time to time so all is mixed.

Prepare pan by lightly oiling or spraying bottom. Cover bottom with waxed paper or parchment paper (my favorite). Use enough paper to come up the sides and make handles for easy cake removal.

Bake in 9"x13" pan for 60 to 65 minutes or until a toothpick in center comes out clean. My mother used to listen to her cakes to hear if they were still "singing!"

This may also be baked in three disposable 8"x4" aluminum pans. In this case, I spray bottom and fit paper on bottom only. I use this method for gifts and "extras". This takes about 45 minutes. Keep checking.

Cool in pan on rack. Cooling in pan makes it easier to turn out this heavy cake. When cooled, tip and drag onto rack or tray.

Poster's Notes:
This is my mother-in-law's recipe and I have been baking it for more than 50 years.

Two honey tricks to remember. First, use non-stick spray in the measuring cup/spoon and the honey will easily slide out. Second, as a liquid, 1 lb. of honey measures 1-1/2 cups or 12 liquid oz.

It became traditional in our house to trim the edges to present a finished look. The edges became treasured nibbles. When the oldest went to college and I sent the first of many "shipped" honey cakes, I received a phone call (collect, of course!) "where are my edges?"

Honey gefilte fish...has to "ripen". It tastes best at least one day (or two) after baking wrapped, of course.

It also freezes well which is why I can do it a month ahead.

Posted by Fredericka Cohen, Z'L

Nutritional Info Per Serving: N/A