Apricot Honey Cake
 

Apricot Honey Cake

Jewish Bulletin Of Northern California,
Zillah Bahar

Serves about 12

1-3/4 cup all-purpose flour
3/4 cup toasted wheat germ
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup dark honey
1/2 cup strong coffee, cooled
1/4 cup vegetable oil
5 egg whites, lightly beaten
2 tsp. orange zest, chopped fine
1 cup tart apple, peeled and chopped
1/2 cup golden raisins, chopped
3/4 cup dried apricots, chopped

Preheat oven to 350 degrees. Line a 9-inch-square cake pan or a
10-inch-round glass pan with parchment paper. In a work bowl, gently
combine flour, wheat germ, baking powder, baking soda and cinnamon. In a
separate work bowl, whisk together honey, coffee, oil, egg whites and
orange zest. Add wet ingredients into dry ingredients and whisk just to
combine. Quickly fold in the apples, raisins and apricots. Pour into
prepared baking pan. Place in oven and bake for 40 to 45 minutes. Test
with toothpick making sure not to overbake. A toothpick or fork tine
inserted into the center of a fruity cake should come out slightly sticky.
Remove from oven and turn onto a towel. Wrap cake in the towel and let
cook on a rack. A festive touch: After cake cooks, brush generously with
orange liquor or brandy and wrap until ready to serve. Baking note: A
convenient way to chop the dried fruit is to process it in a food
processor with a tablespoon of flour, which prevents sticking.



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