2/3 cup light brown sugar
2/3 cup honey
1/2 cup vegetable shortening
2 large eggs
1/4 cup apple juice
1 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts


1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
2. Beat brown sugar, honey and shortening in a large bowl with electric mixer on high speed until fluffy. Beat in eggs, apple juice and lemon rind.
3. Stir in flour, baking powder, cinnamon, baking soda and salt just until flour is moistened. Fold in raisins and nuts; transfer to greased pan.
4. Bake 50 to 55 minutes or until a cake tester inserted in the center comes out clean. Cool 5 minutes in pan, then remove to wire rack to cool completely.

This cake tastes best if baked one day ahead of serving. If you are preparing a dairy Hanukkah meal, serve slices of the cake with softly whipped cream or a small scoop of vanilla ice cream.

Honey Cake
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