Bubbe Flom’s Honey
Cake (amended)
Ingredients
1 pkg yeast
¼ cup very warm water
2 teaspoons sugar
4 eggs plus 1 egg yolk
1 ½ cups sugar
¾ cup vegetable oil
¾ cup honey
¼ teaspoon ground cloves
¼ cup triple strength coffee
3 cups flour
1 teaspoon baking powder
½ cup chopped walnuts
1 cup raisins
Directions
1.
Dissolve yeast in warm water with 2 teaspoons
sugar
2.
Beat the eggs in a large bowl
3.
Add and beat in 1 ½ cups sugar and the oil
4.
Add in the honey and cloves and beat
5.
Stir in coffee and yeast
6.
Gradually beat in the flour and baking powder
7.
Stir in nuts and raisins
8.
Preheat oven to 350°
9.
Line a 9/12 pan with wax paper, and lightly
grease
10. Pour
in the batter and bake for 30-35 minutes, until toothpick in center comes out
clean
Great with peanut butter!
Bubbe Flom’s Honey
Cake (“Original” Recipe) – As given to me by my mom and Aunt Ruth
Ingredients
1 pkg yeast
¼ cup very warm water
2 teaspoons sugar
4 eggs
1 ½ cups sugar
½ cup vegetable oil
¾ cup honey
¼ teaspoon ground cloves
¼ cup strong coffee
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts
1 cup raisins
Directions
1.
Dissolve yeast in warm water with 2 teaspoons
sugar
2.
Beat the eggs in a large bowl
3.
Add and beat in 1 ½ cups sugar and the oil
4.
Add in the honey and cloves and beat
5.
Stir in coffee and yeast
6.
Gradually beat in the flour, baking powder and
baking soda
7.
Stir in nuts and raisins
8.
Preheat oven to 350°
9.
Line a 9/12 pan with wax paper, and lightly
grease
10. Pour
in the batter and bake for 45-60 minutes, until toothpick in center comes out
clean
How I altered it to make
it moister:
1. More oil – ¾ cup instead of ½
2. NO baking soda
3. An extra egg yolk
4. ½ cup walnuts instead of 1 cup
5. Bake 30-35 minutes
6. Do NOT use whole wheat flour
It worked, and still
tastes the same, but moister with a better crumb!
