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Honey Cake
The Frugal Gourmet On
Our Immigrant Ancestors
by Jeff Smith, 1992, William Morrow & Co., Inc.
 
"I met
Fanny Silverstein and fell in love. She is a very busy Jewish
mama who has fed her children well, and her son insisted that she
publish a cookbook. She is a Romanian Jewish immigrant and her
sense of history in the soup pot is just wonderful. The book is entitled
My Mother's Cookbook and the following recipe for an overwhelming
cake is included in the book. Thanks, Fanny!"
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup vegetable or peanut oil
1 cup honey
Grated zest of 1 washed orange
2 tablespoons brandy or any whiskey
4 eggs
1 cup sugar
1 cup chopped walnuts
Combine the flour, baking powder, cinnamon and baking soda;
set aside.
Mix the instant coffee with the water; blend in the oil,
honey, orange zest and brandy.
In
a large bowl, beat the eggs until frothy; gradually add the sugar
and beat until light.
Add to the honey mixture. Combine the flour
mixture alternately with the honey mixture,
starting and ending
with flour. Stir in the walnuts.
Pour the batter into an oiled and
waxed-paper-lined
13-by-9-by-2-inch baking pan. Bake in a 325-degree F. oven for about
50
minutes. Test with
a toothpick. If moist, continue baking until a
toothpick inserted in
the
center comes out clean.
Invert the cake onto a
wire rack. Cool. Peel off the waxed
paper
and
wrap in aluminum foil to maintain freshness.
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