Spiced Honey cake
Hey Whiskers,
So I was traveling for a month and a half all over the states,so I haven't really been cooking or recipe hunting.I did do a bit of baking and cooking with my awesome grandma but didn't really save the recipes. So now that I'm back the Jewish Holidays are upon us and this year I haven't had a lot of patience to cook or bake but I am going out for a few meals so I made dessert a spiced honey cake.So here is my rendition switched around of course for what we had at home,and I spiced it up a bit more ,due to the fact I love when the spices have depth and it's not just cinnamon. So here it is, I doubled the recipe and made 3 medium sized cakes. I took the original recipe from Beni's Family Cookbook by Jane Breskin but adapted it to make it my own.
( I am putting the original recipe with just my added spices feel free to double if you want)
Makes 24 muffins
Ingredients
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
4 medium eggs (separated)
1 cup sugar
1 cup honey (I used date honey)
1/4 cup oil
2 tablespoons lemon juice
1 cup strong brewed coffee
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cream of tarter
1 teaspoon cloves
1 teaspoon nutmeg
How To
1. Preheat the oven to 350 degrees Fahrenheit
2. Sift flour,baking powder,baking soda together in a large bowl,set aside.
3.Beat egg yolks with sugar until foamy.Add oil,lemon juice,honey, and coffee. Mix well.
4.Combine with dry ingredients.
5.Mix in ginger,cinnamon,allspice,cloves,and nutmeg
6.In another mixing bowl;beat egg whites with cream of tartar until stiff peaks are formed.
7.Fold egg whites into batter with a spatula,until egg whites are no longer visible.
8.Grease or line muffin tins.Pour batter 2/3 full
9.Bake for about 25 minutes until the toothpick inserted comes out clean.
Happy Holidays
So I was traveling for a month and a half all over the states,so I haven't really been cooking or recipe hunting.I did do a bit of baking and cooking with my awesome grandma but didn't really save the recipes. So now that I'm back the Jewish Holidays are upon us and this year I haven't had a lot of patience to cook or bake but I am going out for a few meals so I made dessert a spiced honey cake.So here is my rendition switched around of course for what we had at home,and I spiced it up a bit more ,due to the fact I love when the spices have depth and it's not just cinnamon. So here it is, I doubled the recipe and made 3 medium sized cakes. I took the original recipe from Beni's Family Cookbook by Jane Breskin but adapted it to make it my own.
( I am putting the original recipe with just my added spices feel free to double if you want)
Makes 24 muffins
Ingredients
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
4 medium eggs (separated)
1 cup sugar
1 cup honey (I used date honey)
1/4 cup oil
2 tablespoons lemon juice
1 cup strong brewed coffee
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cream of tarter
1 teaspoon cloves
1 teaspoon nutmeg
How To
1. Preheat the oven to 350 degrees Fahrenheit
2. Sift flour,baking powder,baking soda together in a large bowl,set aside.
3.Beat egg yolks with sugar until foamy.Add oil,lemon juice,honey, and coffee. Mix well.
4.Combine with dry ingredients.
5.Mix in ginger,cinnamon,allspice,cloves,and nutmeg
6.In another mixing bowl;beat egg whites with cream of tartar until stiff peaks are formed.
7.Fold egg whites into batter with a spatula,until egg whites are no longer visible.
8.Grease or line muffin tins.Pour batter 2/3 full
9.Bake for about 25 minutes until the toothpick inserted comes out clean.
Happy Holidays
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