liketocook

Honey Cake

Filed in archive Recipes on September 20, 2007

I love this honey cake!

It can easily be frozen or made well in advance of serving and is a snap to make. Best of all, it is low in fat but so flavorful that you would never know it!

My husband is infatuated with honey cake. I cannot make it often enough. Amazingly enough, out of all the recipes we've tried and tasted, this one, from Cooking Light magazine, is his favorite.

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Honey Cake
from Cooking Light magazine

Cooking spray
1 tablespoon dry breadcrumbs
1/4 cup hot water
2 teaspoons instant espresso granules or 4 teaspoons instant coffee granules
1/2 cup sugar
2 large eggs
1/2 cup honey
3 tablespoons stick margarine, melted
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins
Preparation
Preheat oven to 325°.

Coat an 8 x 4-inch loaf pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine water and coffee granules, and set aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey and margarine; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Add coffee mixture; stir well. Add remaining flour mixture, and stir just until flour mixture is moist. Stir in walnuts and raisins.

Spoon cake batter into prepared loaf pan, and bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.

Yield 12 servings (serving size: 1 slice)


Permalink: Honey Cake

Tags: honey  cake  2007  weekend  blogging  honey+cake  herb+blogging  weekend+herb 

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