1/2 c Dried apples,chop coarsely
1/2 c Dried pears, chop coarsely
1/4 c Apple cider
1 lg Orange,juiced & rind grated
3 Extra large eggs
1 c Granulated sugar
3/4 c Vegetable oil
3/4 c Orange blossom honey
1/2 c Strong coffee
3 c All-purpose flour, measure
-after sifting
1 ts Baking soda
2 ts Baking powder
1 ts Ground cinnamon
1 c Golden raisins
1 c Pecans, coarsely chopped
Confectioners’ sugar
Makes one 9 x 13-inch cake
Suzy’s variation of Honey Cake II – Cooking with Memories by Lora Brody
Preheat oven to 350 degrees with the rack in the center position of oven.
Grease and flour a 13 x 9 x 2-inch pan. Place the dried apples and pears,
the apple cider, the orange juice and grated rind in a small saucepan
and simmer until the apples have absorbed most of the liquid. Set aside to
cool slightly.
In the work bowl of an electric mixer or by hand beat the eggs and sugar
until thickened and pale yellow. Beat in oil and honey and then coffee.
Sift together dry ingredients (including cinnamon) and mix into batter,
mixing only until blended. Add the apple mixture, raisins and nuts.
Bake for 1 hour until the center is firm and tester comes out dry. Cool on
a rack and then either invert onto a plate or cut into squares in the pan.
Dust with sifted Confectioners’ Sugar.
From the recipe files of Suzy@gannett.infi.net
Yields
8 Servings
