Try this Jewish Honey Cake recipe, or contribute your own.
Suggest a better descriptionCombine first four ingredients and set aside. Mix the instant coffee with the water; then blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for about 50 minutes. Test with a toothpick. If the toothpick comes out clean then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness. Posted to Bakery-Shoppe Digest by Skeeter
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Serving Size: 1 Serving (2537g) | ||
Recipe Makes: 1 | ||
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Calories: 7919 | ||
Calories from Fat: 3127 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 347.4g | 463 % | |
Saturated Fat 51.1g | 256 % | |
Monounsaturated Fat 155.2g | ||
Polyunsanturated Fat 117.7g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 7351.7mg | 254 % | |
Potassium 2583.3mg | 68 % | |
Total Carbohydrate 1053.8g | 310 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 1032g | ||
Protein 181.9g | 260 % | |
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. |
Calories per serving: 7919
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