Its almost rosh hashona.. and as people started posting honey cake recipes on my cake decorators list, I saw this one.. mom makes one almost hte same, but uses herbal tea because she never has black tea in the house.. the problem is I can't remember which type of tea... I'm going to try it substituting mint tea and egg whites instead of whole eggs.. but not until next week. I'll let you know how it comes out. Kree- do you think it will work?
HONEY CAKE (Time consuming but worth it) 1 and 1/4 cup sugar 3 eggs 5 T oil 500grams Honey (or 8 oz for the Americans) 1 tsp honey 1 tsp allspice 1 tsp ginger powder 2 cups self-raising flour 1 cup plain flour 1 heaped teaspoon baking soda 2 cups VERY strong black tea (6 teabags!), few teaspoons of tea reserved.
Beat sugar, eggs, oil, honey and spices for 5 minutes on high speed (for a Kitchen Aid mixer - make it medium speed for that time). Remove bowl from mixer and fold in the sifted flours and tea alternatively. Make a paste with the baking soda and reserved tea and fold in. Cover bowl with a kitchen towel and let rest 1.5 - 2 hours. Line and grease a 26cm round cake tin (imporant as cake is very sticky!). Pour in the mixture and bake at 170C (325F) for 1 - 1 1/4 hours, until centre springs back. Let cool in the tin for 2 hours. Remove from tin and cover with a kitchen towel and allow to cool completely. This cake is then freezable and in all honesty is even BETTER after frozen.
Note: This is the exact recipe I've got from a very old fashioned cook book. I have NO idea what the importance of the resting the batter and cooling for so long does, all I know is this is quite possibly the best honey cake I've eaten in my entire life so I don't want to mess around too much! Also a tip - microwave the honey for a few seconds to make it runnier and easier to get out of the jar/bottle.
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Fructose and MSG intollerant