Orange Honey Cake
Item
Title
Orange Honey Cake
Description
A recipe for Orange Honey Cake
Creator
Ava Morrow
pages
06
transcription
Ingredients
4 large eggs
⅓ c. vegetable oil
1 c. sugar
1 c. honey
1 Tbsp. instant coffee granules
1 c. warm water
1 (6 oz.) can frozen orange juice concentrate (not diluted)
2 ½ c. sifted all purpose flour
1 c. whole wheat flour (or an additional 1 c. white flour)
1 ½ tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
Directions
Grease two (8 ½ x 4 ½ inch) loaf pan. Line bottom of each pan with wax paper, then grease the paper. In a large mixing bowl, use and electric mixer at medium speed to beat together the eggs, oil and honey. Dissolve instant coffee in the water and add to the remaining ingredients. Beat for 3 minutes, until the batter is smooth. Pour batter into prepared pans. Bake in a preheated 300° oven for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cook in pans on wire rack for 45 minutes. Run a knife around edges to loosen it. Peel off wax paper. These cakes taster best when left overnight before cutting.
4 large eggs
⅓ c. vegetable oil
1 c. sugar
1 c. honey
1 Tbsp. instant coffee granules
1 c. warm water
1 (6 oz.) can frozen orange juice concentrate (not diluted)
2 ½ c. sifted all purpose flour
1 c. whole wheat flour (or an additional 1 c. white flour)
1 ½ tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
Directions
Grease two (8 ½ x 4 ½ inch) loaf pan. Line bottom of each pan with wax paper, then grease the paper. In a large mixing bowl, use and electric mixer at medium speed to beat together the eggs, oil and honey. Dissolve instant coffee in the water and add to the remaining ingredients. Beat for 3 minutes, until the batter is smooth. Pour batter into prepared pans. Bake in a preheated 300° oven for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cook in pans on wire rack for 45 minutes. Run a knife around edges to loosen it. Peel off wax paper. These cakes taster best when left overnight before cutting.
