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Name: Honey Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

CAKE
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
HONEY NUT TOPPING
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

Servings

INSTRUCTIONS

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,

NOTES

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Honey Cake

CAKE
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
 HONEY NUT TOPPING
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

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,

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Nutrition

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Serving Size: 1 Serving (2098g)
Recipe Makes: 1 Servings

Calories: 5824
Calories from Fat: 2457 (42%)

Amt Per Serving		% DV

	Total Fat 273g	364 %
	Saturated Fat 79.7g	398 %
	Monounsaturated Fat 113g
	Polyunsanturated Fat 60.8g
Cholesterol 2312.1mg		711 %
Sodium 1726mg		60 %
Potassium 1586.4mg		42 %
Total Carbohydrate 773.1g		227 %
	Dietary Fiber 16.1g	64 %
	Sugars, other 757g
Protein 102.1g		146 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5824

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