Gussie's Honey Cake

Daily Recipe TGCmagazine.com

Prep Time: 30 Minutes - Cost: $
Servings: 10 - Difficulty Level: 3

Note from Dana Jacobi: Because of the honey, this cake browns
darkly. It may seem dry if you cut into it when it is fresh from
the oven, but since honey attracts moisture, the loaves improve
after sitting for a couple of days. This also gives the flavors
time to mellow. Kept tightly wrapped in plastic, this cake will
stay fresh for a couple of weeks in the refrigerator.

1/2 cup golden raisins
2 Tbs. Scotch whiskey or orange juice
2-1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch ground cloves
2 eggs
1 cup sugar
1/2 cup buckwheat or wildflower honey
1/2 cup unsweetened applesauce
Juice of 1 orange, 1/2 c.
1/4 cup black coffee
1 tsp. grated zest from the orange
1/2 cup chopped walnuts


Preheat the oven to 350 F. Spray two 6-cup loaf pans with cooking
spray. In a small bowl, plump the raisins in the whiskey or juice
for 20 minutes. Drain well.
In a large bowl, sift the flour with the baking powder, baking
soda, cinnamon, ginger, and cloves. In a medium bowl, beat the
eggs with the sugar until foamy. Add the honey, applesauce,
orange juice, zest, and coffee and blend well. Add the honey
mixture to the dry ingredients, mixing until they are just
blended. Stir in the raisins and nuts.
Divide the batter evenly between the 2 prepared pans. Place the
pan on a rack in the center of the oven and bake 45 minutes,
until a toothpick inserted in the center of the cake comes out
clean. Do not worry if the loaves are very brown on the outside.
Cool on a rack for 10 minutes. Remove the cakes from the pan and
cool completely. Wrap tightly in plastic wrap and store at room
temperature 2-3 days before serving.
Each of the ten slices contains 166 calories and 3 grams of fat.



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