Honey Cake

By Bostoncook

Ingredients

• 2 tablespoons canola oil
• 1/2 cup plum baby food, or apple or prune
• 6 large egg whites
• 1 cup honey
• 1 1/2 cups brown sugar
• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup almonds, finely chopped
• 2/3 cup coffee
• 1/4 cup sliced almonds, optional

Details

Servings 10

Preparation

Step 1

1. Heat oven to 350. Grease and flour 2 9" loaf pans.

2. Beat oil-sugar 3 minutes.

3. Mix flour-chopped almonds. Alternately stir into sugar mixture with coffee, beginning and ending with flour. Batter will be very thin.

4. Pour into pans, rap sharply on counter to remove air bubbles. Sprinkle almonds on top.

5. Bake 55-65 minutes, until tester tests clean. Cool in pans on rack.

Notes: Made for Rosh Hashanah, 2006. Very good, but not nearly as moist as the fuller-fat honey cakes. Made in a 9" springform pan and left out the nuts.