3 1/4 c Unbleached flour
2 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Ground ginger
1/2 ts Allspice
1/2 ts Freshly grated nutmeg
1 ts Cinnamon
1 c Good-quality honey
3 tb Unsulphured molasses
1/4 c Frozen apple juice
-concentrate
3/4 c Strong brewed coffee
4 lg Eggs (recipe uses 2
-yolks and 4 whites)
2 ts Finely minced orange zest
-from navel oranges
3/4 c Firmly packed dark brown
-sugar
1/2 c Peanut oil
1/4 c Regular wheat germ
3/4 c Dark seedless raisins
1/2 c Coarsely chopped almonds or
-walnuts
1/4 c Toasted sesame seeds
2 tb Brandy or cognac; -or-
1 ts Vanilla extract
Confectioners’ sugar
From: esined@inforail.MV.COM (Denise Gaunt)
Date: Mon, 21 Aug 1995 17:19:34 GMT
Preheat oven to 325 degrees F. Sift first 5 listed ingredients into a bowl.
In another bowl, combine honey with molasses, apple juice concentrate, and
coffee. Drop 2 whole eggs into a mixing machine bowl. Combine with orange
zest and sugar until well-blended. On low speed, beat in oil. Add sifted
ingredients and wheat germ alternately with coffee mixture. Add raisins,
nuts, seeds, and liquor or vanilla to batter and blend. Put remaining 2 egg
whites into a mixing bowl and beat until firm peaks form (do not overbeat).
Fold into batter. Grease two 8-inch loaf pans with sweet butter/ margarine
blend. Divide batter between the pans. Bake in center section of oven for
50 minutes. Cover loosely with sheet of aluminum foil to prevent tops from
over-browning. Return to oven for 10 minutes. Fully baked cake will begin
to come away from the sides of the pan, and when a tester is inserted in
the center, comes out clean. Place pans on cooling rack for 10 minutes.
Loosen around sides with a blunt knife and carefully invert, then set
loaves upright on rack and cool completely. Sprinkle, if desired, with
confectioners’ sugar before slicing.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings