Local and Seasonal Recipes, Menus and More 
  Granny’s Honey Cake


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
butter or oil and flour to prepare pan
2 cups whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Vietnamese cinnamon
1/2 teaspoon each salt, ginger and allspice
3 eggs, room temperature
1/2 cup demerrera or raw sugar
1 cup oil (not olive)
1 cup honey (strong and dark types preferred)
1 cup cold strong brewed coffee

DIRECTIONS
Preheat oven to 350 degrees. Grease a bundt pan. Lightly flour and shake out excess.
Whisk together flours, baking powder and soda, spices and salt. Set aside.
Beat together eggs and sugar until light and fluffy.
Slowly add the oil, honey and coffee and beat until well combined.
Add the flour to the wet mixture in three or four parts, mixing lightly until just combined.
Scrape sides and bottom of bowl and mix until flour is completely incorporated.
Pour batter into prepared pan, being sure to scrape the bottom of the bowl as the batter is flowing into the pan
to eliminate any heavy spots.
Bang filled pan on the counter to remove air bubbles before placing in the oven.
Bake 50-65 minutes, until a toothpick tests clean.
Cool on rack for 15 minutes.
Remove from pan, Store in an airtight container.

Copyright © 2013 Stefanie Samara Hamblen