Recipe - Honey-Spice Cake

CAKE
Cooking spray
2 One fourth cup Unsifted cake flour; (not
selfrising)
1 One half teaspoon Baking powder
Three fourths teaspoon Baking soda
Three fourths teaspoon Ground cinnamon
One half teaspoon Ground ginger
One half teaspoon Cardamom
One half teaspoon Salt
2/3 cup Honey
One half cup Buttermilk
10 tablespoon Unsalted butter; softened
One half cup Granulated sugar
2 lg Eggs

FROSTING
2 cup Cold heavy cream
1 tablespoon Confectioner's sugar
1 teaspoon Vanilla extract
1/3 cup Honey
Garnish:; optional
Raspberries
Toasted cut or sliced up almonds
Mint leaves

1. Cake: Preheat oven to 350 degrees F. with cooking spray, coat 2 (9
inch) round cake pans; line bottoms with waxed paper; coat paper. Flour
pans. In bowl, mix flour, baking powder, soda, cinnamon, ginger, cardamom
and salt. In small bowl, mix honey and buttermilk.

2. In large bowl, beat butter and sugar until fluffy. Beat in eggs, 1 at a
time. On low, beat in flour mixture alternately with honey mixture. Spread
into prepared pans.

3. Bake 25 to 28 minutes, until pick tests clean. Let cool in pans on rack
10 minutes, turn out; cool.

4. Frosting: In bowl, beat cream, sugar and vanilla to soft peaks.
Gradually beat in honey until stiff yet billowy peaks form.

5. To Assemble: Place 1 cake on plate; spread with 1 One half cups frosting.
Top with second cake; frost. Before serving, garnish, if desired.

McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia

Recipe by: McCall's Magazine October 1998 p. 150

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Sep 22,
1998, converted by MM_Buster v2.0l.