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Name: Honey-Spice Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 2 1/4 c Unsifted cake flour; (not; 1 1/2 ts Baking Powder; 3/4 ts Baking soda; 3/4 ts Ground cinnamon; 1/2 ts Ground ginger; 1/2 ts Cardamom; 1/2 ts Salt; 2/3 c Honey; 1/2 c Buttermilk; 10 tb Unsalted butter; softened; 1/2 c Granulated sugar; 2 lg Eggs; 2 c Cold heavy cream; 1 ts Vanilla extract; 1/3 c Honey; Garnish:; optional; Raspberries; Toasted sliced almonds; Mint leaves; Cooking spray

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INGREDIENTS

CAKE
2 1/4 c Unsifted cake flour; (not
1 1/2 ts Baking Powder
3/4 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Cardamom
1/2 ts Salt
2/3 c Honey
1/2 c Buttermilk
10 tb Unsalted butter; softened
1/2 c Granulated sugar
2 lg Eggs
FROSTING
2 c Cold heavy cream
1 ts Vanilla extract
1/3 c Honey
Garnish:; optional
Raspberries
Toasted sliced almonds
Mint leaves
Cooking spray

Servings

INSTRUCTIONS

1. Cake: Preheat oven to 350 degrees F. with cooking spray, coat 2- (9- inch) round cake pans; line bottoms with waxed paper; coat paper. Flour pans. In bowl, mix flour, baking powder, soda, cinnamon, ginger, cardamom and salt. In small bowl, mix honey and buttermilk. 2. In large bowl, beat butter and sugar until fluffy. Beat in eggs, 1 at a time. On low, beat in flour mixture alternately with honey mixture. Spread into prepared pans. 3. Bake 25 to 28 minutes, until pick tests clean. Let cool in pans on rack 10 minutes, turn out; cool. 4. Frosting: In bowl, beat cream, sugar and vanilla to soft peaks. Gradually beat in honey until stiff yet billowy peaks form. 5. To Assemble: Place 1 cake on plate; spread with 1- 1/2 cups frosting. Top with second cake; frost. Before serving, garnish, if desired. McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia Recipe by: McCalls Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 22, 1998,

NOTES

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Honey-Spice Cake

CAKE
2 1/4 c Unsifted cake flour; (not
1 1/2 ts Baking Powder
3/4 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Cardamom
1/2 ts Salt
2/3 c Honey
1/2 c Buttermilk
10 tb Unsalted butter; softened
1/2 c Granulated sugar
2 lg Eggs
 FROSTING
2 c Cold heavy cream
1 ts Vanilla extract
1/3 c Honey
 Garnish:; optional
 Raspberries
 Toasted sliced almonds
 Mint leaves
 Cooking spray

1. Cake: Preheat oven to 350 degrees F. with cooking spray, coat 2- (9-  inch) round cake pans; line bottoms with waxed paper; coat paper. Flour  pans. In bowl, mix flour, baking powder, soda, cinnamon, ginger, cardamom  and salt. In small bowl, mix honey and buttermilk.    2. In large bowl, beat butter and sugar until fluffy. Beat in eggs, 1 at a  time. On low, beat in flour mixture alternately with honey mixture. Spread  into prepared pans.    3. Bake 25 to 28 minutes, until pick tests clean. Let cool in pans on rack       10    minutes, turn out; cool.    4. Frosting: In bowl, beat cream, sugar and vanilla to soft peaks.  Gradually beat in honey until stiff yet billowy peaks form.    5. To Assemble: Place 1 cake on plate; spread with 1- 1/2 cups frosting.  Top with second cake; frost. Before serving, garnish, if desired.    McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes  by Gina Noonan and Frank P. Melodia    Recipe by: McCalls Magazine October 1998  p. 150    Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 22,  1998,

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Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 18 Servings

Calories: 105
Calories from Fat: 38 (36%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.7g
Cholesterol 117.8mg		36 %
Sodium 129.3mg		4 %
Potassium 76.2mg		2 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 12.9g
Protein 4.3g		6 %
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: 105

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