|1/2 cButter or margarine|
|3/4 cMilk or non-dairy creamer|
|1 tsAlmond extract|
|2 1/2 tsBaking Powder|
|HONEY NUT TOPPING|
|1/2 cPecans; chopped|
|1/4 cBrown sugar|
|1/2 cSoftened butter or margarine|
|Whipped cream; for frosting|
Honey Cake Preparation
source: From Mamas Honey Jar Cookbook Cake: Cream sugar and butter or margarine. Add eggs, one at a time, beating after each addition. Combine milk and almond extract. Sift together flour, baking powder, mace and salt; add to creamed mixture alternately with milk. Beat well. Pour into two greased and floured 8" round cake pans. Bake at 350 degrees for 30 - 35 minutes. Spread Honey Nut Topping on the top of both layers. Bake cake for five minutes more. Cool. Remove from pans and stack one cake on top of the other. Frost with whipped cream. Honey Nut Topping: Mix all ingredients together and spread on hot cakes. Posted to JEWISH-FOOD digest by email@example.com (Deena Abraham) on Sep 8, 1998,
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