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Name: Rosh Hashanah Honey Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 1/4 c Frozen apple juice; 1 tb Baking Powder; 1/4 c Walnuts chopped; 1 ts Baking soda; 3/4 c Honey; 4 md Egg whites; 1 tb Grated apple; or unsweetened; 1 ts Ground cinnamon; 1 c Black coffee; 3 1/2 c Unbleached all-purpose flour; 2 tb Prune butter

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INGREDIENTS

1/4 c Frozen apple juice
1 tb Baking Powder
1/4 c Walnuts ; chopped
1 ts Baking soda
3/4 c Honey
4 md Egg whites
1 tb Grated apple; or unsweetened
1 ts Ground cinnamon
1 c Black coffee
3 1/2 c Unbleached all-purpose flour
2 tb Prune butter

-inch roun

INSTRUCTIONS

From "Secrets of Fat-Free Kosher Cooking" a fat-free honeycake that is light and moist. 1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and set aside. 2. Combine the flour, baking powder, baking soda, and cinnamon in a medium bowl. 3. In another bowl, mix the egg whites, and prune butter until well-blended. Stir in the honey, apple juice and coffee and mix well. Add the flour mixture, 1 cup at a time, stirring well after each addition. Fold in the apple and walnuts. Pour the batter into the springform pan. 4. Bake for 55 minutes or until a toothpick unserted in the center of the cake comes out dry. 5. Let the cake cool for 10-15 minutes before removing from the pan. Serve at room temperature. NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates: 29.9g Fiber: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg Posted to JEWISH-FOOD digest V97 #248 by Deb546750@aol.com on Sep 14, 1997

NOTES

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Rosh Hashanah Honey Cake

1/4 c Frozen apple juice
1 tb Baking Powder
1/4 c Walnuts chopped
1 ts Baking soda
3/4 c Honey
4 md Egg whites
1 tb Grated apple; or unsweetened
1 ts Ground cinnamon
1 c Black coffee
3 1/2 c Unbleached all-purpose flour
2 tb Prune butter

From "Secrets of Fat-Free Kosher Cooking" a fat-free honeycake that is  light and moist.    1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray  and set aside.    2. Combine the flour, baking powder, baking soda, and cinnamon in a medium  bowl.    3. In another bowl, mix the egg whites, and prune butter until  well-blended. Stir in the honey, apple juice and coffee and mix well. Add  the flour mixture, 1 cup at a time, stirring well after each addition. Fold  in the apple and walnuts. Pour the batter into the springform pan.    4. Bake for 55 minutes or until a toothpick unserted in the center of the  cake comes out dry.    5. Let the cake cool for 10-15 minutes before removing from the pan. Serve  at room temperature.    NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates:  29.9g Fiber: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg    Posted to JEWISH-FOOD digest V97 #248 by Deb546750@aol.com on Sep 14, 1997

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Nutrition

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Serving Size: 1 -inch roun (177g)
Recipe Makes: 9 -inch roun

Calories: 244
Calories from Fat: 24 (10%)

Amt Per Serving		% DV

	Total Fat 2.6g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 409.3mg		14 %
Potassium 226.7mg		6 %
Total Carbohydrate 41.9g		12 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 40.5g
Protein 13.9g		20 %
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: 244

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