Grandma Roses Honey Cake Recipes

Steps:

• Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
• In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
• In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
• Fold the honey mixture into the egg whites.
• Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
• Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
• Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
• Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Steps:

• Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
• In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
• In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
• In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
• Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
• Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
• Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
• Let cool for 10 minutes, then turn onto wire cooling racks to cool.
• Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.