Honey-spice cake

18 Servings

Ingredients

Quantity Ingredient
Cooking spray
2¼ cup Unsifted cake flour; (not self-rising)
1½ teaspoon Baking powder
¾ teaspoon Baking soda
¾ teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Cardamom
½ teaspoon Salt
⅔ cup Honey
½ cup Buttermilk
10 tablespoons Unsalted butter; softened
½ cup Granulated sugar
2 larges Eggs
2 cups Cold heavy cream
1 tablespoon Confectioner's sugar
1 teaspoon Vanilla extract
⅓ cup Honey
Garnish:; optional
Raspberries
Toasted sliced almonds
Mint leaves

Directions

CAKE

FROSTING

1. Cake: Preheat oven to 350 degrees F. with cooking spray, coat 2- (9- inch) round cake pans; line bottoms with waxed paper; coat paper. Flour pans. In bowl, mix flour, baking powder, soda, cinnamon, ginger, cardamom and salt. In small bowl, mix honey and buttermilk.

2. In large bowl, beat butter and sugar until fluffy. Beat in eggs, 1 at a time. On low, beat in flour mixture alternately with honey mixture. Spread into prepared pans.

3. Bake 25 to 28 minutes, until pick tests clean. Let cool in pans on rack 10 minutes, turn out; cool.

4. Frosting: In bowl, beat cream, sugar and vanilla to soft peaks.

Gradually beat in honey until stiff yet billowy peaks form.

5. To Assemble: Place 1 cake on plate; spread with 1- ½ cups frosting.

Top with second cake; frost. Before serving, garnish, if desired.

McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia Recipe by: McCall's Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 22, 1998, converted by MM_Buster v2.0l.

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