Wednesday, September 28, 2011
Honey Cake For a Sweet New Year
My honey cake recipe comes from my first recipe book. It's Craig Claiborne's The New York Times Cookbook (pub. 1961). Nothing to tweak in this recipe. It's perfect as is. Though, I added my own icing because, well, we like icing.
Happy New Year to everyone!
1 cup sugar
1 cup honey (I used wildflower.)
1/2 cup strong coffee
2 tbsp oil (I used canola.)
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup chopped nuts (I used walnuts.)
1/2 cup raisins (I used currants.)
1/2 cup citron, finely cut
2 tbsp cognac (I omitted this.)
Preheat oven to 300F. Line a 10 x 15 x 2 1/4" pan with waxed paper. (I used a lined 12x9" pyrex.)
Beat the eggs lightly. Add the sugar gradually and continue beating until the mixture is light and fluffy.
Combine the honey and coffee and stir it into the oil. Blend the mixture into the eggs and sugar.
Sift the flour, baking powder, soda and spices together. Stir in the nuts, raisins and citron and blend the mixture into the egg mixture. Stir in the cognac and pour the batter into the prepared pan.
Bake one hour. Cool and cut into squares.
1/2 cup cream cheese
1/3 cup butter
1/4 cup Crisco
1/2 tsp vanilla
1 1/2 cups icing sugar
Cream the soft ingredients. Add the vanilla. Slowly mix in the icing sugar, tasting after each 1/2 cup.
Spread over cake.