This evening’s treat was a slice of the dish I was most proud from the other night, sweet sweet honey cake!
It was the perfect touch to finish off the dinner amongst the 8 of us and will wonders never cease, it is three days later, it is still perfectly moist and delicious for a bedtime snack!
Honey Chiffon Cake
- 4 eggs
- 1 cup of sugar
- 1 cup of oil
- 1 lb. liquid honey (1 1/2 cup)
- 3 cups of flour
- 3 tsp. of baking powder
- 1/2 tsp. of baking soda
- 1 cup of cold coffee or tea
- 1/2 cup of nuts (optional)
- 1/2 cup of raisins (optional)
Beat eggs and sugar. Add oil and honey and blend well. Combine dry ingredients and add alternately with liquid. Stir in nuts and/or raisins (if you added them of course). Pour into an ungreased 10″ tube pan. Bake at 350 degrees for 15 minutes. Then invert and cool completely before removing from pan. Taken from Second Helpings, Please!
Note – I did not have a 10″ tube pan, so I used a loaf pan which explains why it it’s not circular. Ideally, it should have been a tube pan because I ended up having to keep it in the oven longer because it wasn’t baking evenly. The ends baked quicker than the middle, so I covered the ends with aluminum foil to prevent burning.