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Honey Cake w/Candied Ginger and Pecans (P, TNT)
Source: "1000 Jewish Recipes," by Faye Levy
Yield: 2 8"x4" loaves

1-1/2 teaspoons instant coffee granules
6 tablespoons hot water
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
small pinch of cloves
2 large eggs
1/2 cup sugar
1/2 cup honey
1/3 cup vegetable oil
1/4 cup very finely chopped crystallized ginger
1/3 to 1/2 cup pecans, coarsely chopped

Preheat oven to 325°F.

Lightly grease, or line with parchment paper, two 8"x4" loaf pans.

Dissolve coffee granules in hot water and let cool.

Sift flour, baking powder, baking soda, cinnamon, and cloves in a medium bowl.

Beat eggs lightly in a large bowl with an electric mixer. Add sugar and honey and beat until mixture is very smooth and lightened in color. Gradually add oil and beat until blended. Add half the flour, then half the coffee, then the rest of the flour and rest of the coffee. Stir in crystallized ginger and nuts.

Pour batter into prepared pans. Bake 50-55 minutes or until cake tester comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off liner. When completely cool, wrap in foil.

Wrapped tightly, cake will last at room temperature about a week.

Serve as thin slices.

Poster's Notes:
I double-brewed a cup of coffee and used 6 tablespoons of that.

Doubled the cinnamon and used 1/8 tsp of cloves.

Ran out of crystallized ginger, so used fresh chopped ginger.

Original recipe called for one pan, but I used two and got good-sized cakes.

Used almonds instead of pecans.

Using a convection oven, baked for 45 minutes, and it was done, probably due to the smaller volume.

Batter tasted strongly of coffee. Finished cake brings out more of the cloves.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A