My Grandmothers Honey Cake Food

GRANDMA'S HONEY CAKE (NON-DAIRY)

Steps:

• Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
• In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
• In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
• Fold the honey mixture into the egg whites.
• Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
• Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
• Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.

GRANDMA ROSE'S HONEY CAKE

Steps:

• Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
• In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
• In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
• In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
• Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
• Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
• Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
• Let cool for 10 minutes, then turn onto wire cooling racks to cool.
• Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.

GRANDMA'S HONEY CAKE - GLUTEN-FREE VARIATION

Steps:

• Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
• In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
• In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
• In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
• In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
• Add the chopped walnuts.
• Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
• Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
• Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
• Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!