Bev’s Honey Chiffon Cake

Rosh Hashanah is coming and the first thing that I prepare and freeze is my “Honey Chiffon Cake”. I have read so many recipes of Honey cakes, and I am truly sorry to say that all other cakes don’t compare to “my” cake. Have a sweet “Shanah Tova” my friends.

Ingredients: 4 Eggs 1 Cup Sugar 1 Cup Oil 1-1/2 Cup Liquid honey

3 Cups Flour 3 Teasp Baking powder 1/2 Teasp Baking soda 1 Cup Cold coffee

Optional: 1/2 Cup Nuts 1/2 Cup Raisins

Beat eggs . add sugar slowly, add the oil, honey . mix real nice till it is real like cream. Combine dry ingredients and add alternately with liquid. Stir in nuts and raisins. Pour into un greased ” 10″ tube pan , or 3x regular bread loaf pan. Pre heat oven to 350 hot oven, and bake for 15 minutes. Reduce heat to 300 F, and bake for 1 hour. When cake is done, invert and cool completely before removing from pan.

Bev’s Note: I use clover honey, it has a sweet, mild taste. I make it with both the nuts and the raisins, and without either, or just with raisins…. it’s wonderful with or without!

Rina’s Note: For honey spice cake,add : 1 teasp cinnamon. Allspice , and 1/4 teasp nutmeg to dry ingredients. I mostly use only cinnamon.

This cake is even better a day later. It also freezes well . Before serving, cover and leave to get to room temperature. Dust with powdered sugar and serve….ENJOY! found by Carol

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