Honey Cake

HONEY CAKE

Source: Helen Aqua

3/4 cup liquid (or melted) honey
3 large eggs, separated (beat the egg whites to a peak)
3/4 cup sugar (50/50 brown/white)
3/4 cup oil
3/4 cup strong cold coffee (made with 3/4 teaspoon baking soda)
2 teaspoons g.f. baking powder
2 cups white rice flour
1/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons xanthan (or guar) gum
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins (soaked in hot water to plump up- drain the water before using)

Preheat oven to 325 degrees. Cream the egg yolks, sugar, melted honey and oil. Sift the dry ingredients and gradually add to the creamed mixture, alternating with the coffee. Stir in the raisins, then fold in the stiffly beaten egg whites last. Pour into an 8 x 8 prepared pan. (I always line the pan with wax paper, and after it is cooked I let it cool on a cake rack in the pan for 5 minutes, then invert it onto another cake rack and carefully peel the wax paper off. Voila - no pan to wash!) Bake for approximately one hour, check for doneness with toothpick.

Note: This produces a very high cake because of the xanthum gum.


		Back To "Holiday Recipes"



		HONEY CAKE Source: Helen Aqua 3/4 cup liquid (or melted) honey 3 large eggs, separated (beat the egg whites to a peak) 3/4 cup sugar (50/50 brown/white) 3/4 cup oil 3/4 cup strong cold coffee (made with 3/4 teaspoon baking soda) 2 teaspoons g.f. baking powder 2 cups white rice flour 1/3 cup tapioca flour 2/3 cup potato flour 2 teaspoons xanthan (or guar) gum 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup raisins (soaked in hot water to plump up- drain the water before using) Preheat oven to 325 degrees. Cream the egg yolks, sugar, melted honey and oil. Sift the dry ingredients and gradually add to the creamed mixture, alternating with the coffee. Stir in the raisins, then fold in the stiffly beaten egg whites last. Pour into an 8 x 8 prepared pan. (I always line the pan with wax paper, and after it is cooked I let it cool on a cake rack in the pan for 5 minutes, then invert it onto another cake rack and carefully peel the wax paper off. Voila - no pan to wash!) Bake for approximately one hour, check for doneness with toothpick. Note: This produces a very high cake because of the xanthum gum.



		Miss Roben's DBA AllergyGrocer are trademarks of Miss Roben's, Inc. Brand names of other products are under the trademark rights and copyrights of the respective manufacturers. All other content of this website is under copyright of Miss Roben's Inc. 1-800-891-0083 Report a website problem!

Enter content here

Enter content here

Enter content here