Honey cake
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ¼ | cup | Sugar |
| ¼ | cup | Soft Margarine |
| 2½ | cup | Flour |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Ground Cinnamon |
| ¼ | teaspoon | Ground Nutmeg |
| ⅛ | teaspoon | Ground Cloves |
| ¼ | cup | Honey |
| 1 | cup | Cold Strong Coffee |
| 1 | Ripe Banana, mashed | |
Directions
Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and cloves together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly-oiled and floured 10-inch tube pan or two 9-inch loaf pans.
Bake in a 350-degree oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan.
Cool thoroughly before slicing. Note: The Honey Cake has 1 teaspoon of sugar per serving.
Serves 24
One Serving = Calories: 93 Carbohydrates: 15 Protein: 2 Fat: 3 Sodium: 76 Potassium: 41 Cholesterol: 33 Cholesterol Exchange Value: 1 Bread Exchange + ½ Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
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