29 September 2011

Honey Cake

I made this in a gugeltopf for Rosh Hashonah this year, but I wasn't satisfied: it came out too dense and thick. Perhaps, in an excess of joy with using my KitchenAid mixer, I overbeat it?

Honey Cake
1 3/4 c. honey
1 c. coffee 2x strength (made with 1/2 the water, that is)
4 eggs
2T vegetable oil
1 c sugar (225 g)
3 1/2 c. flour (1c= approx 120 g 3.5=420 g)
pinch salt
1 t. baking soda
2 t. baking powder
1 t. allspice, 1 t. cinnamon
juice of 1 orange

Preheat oven to 325F/160C.
Bring honey to a boil, cool and add coffee.
Beat eggs until light and then add oil. Beat and add sugar.
Add all dry ingredients together, then alernate dry and liquid.
Pour into greased bundt pan and bake for approximately 1 hour (check).
Invert to cool, remove from pan after 10 minutes (not immediately!).

For me, this tasted more like a dense honey bread, not very sweet, and held for days. I sent my friends off to Paris with a big hunk of it two days later and they had it for breakfast and still enjoyed it. But I don't remember it being this dense.

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