Saturday, January 21, 2012

Honey Cake

2 cups sifted cake flour                                            1 TBSP eggreplacer
1 tsp baking soda                                                     1/2 cup butter/vegetable shortening
1/4 tsp salt                                                               1 cup honey                                     
1/2 tsp ground cinnamon                                         1/2 cup sour milk or buttermilk
1/2 tsp ginger pwd

Sift flour, soda, salt, cinnamon, ginger and eggreplacer together and blend thoroughly; set aside.
Beat butter and honey 'til light and thick.
Beating only 'til blended after each addition, alternately add the dry ingredients in fourths and sour milk/buttermilk in thirds to creamed mixture. Turn batter into 2 prepared 8-inch layer cake pans and spread evenly to edges.
Bake @ 375F/190C about 25 mins, or 'til cake tests done.
Cool and remove from pans. (I cooled them 'til they were cool enough for me to handle with my bare hands and it worked perfectly)

This is from The American Family Cookbook 1979.

I filled the cakes with a mixed berry filling. I usually use frozen berries...I cook them down with a little water. Then I mix some cornflour with a little water and add it to the berries. Cook  a few mins and let cool. Fill cake and then ice top with your favourite icing.

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