Honey Cake

Ready in 1 hour

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1/2 c Sugar
1/2 c Butter or margarine
2 Eggs
1/2 c Honey
3/4 c Milk or non-dairy creamer
1 ts Almond extract
2 c Flour
2 1/2 ts Baking Powder
1/2 ts Mace
1/2 ts Salt
1/3 c Honey
1/2 c Pecans; chopped
1/4 c Brown sugar
1/2 ts Cinnamon
1/2 c Softened butter or margarine
Whipped cream; for frosting

Original recipe makes 1 Servings



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 dsabraham@juno.com (Deena Abraham) on Sep 8, 1998,

Calories Per Serving: 5824 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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