My adopted blogger Katie from Eat this. favors honey in her cooking because it’s an unprocessed sugar source. And Tupelo honey, which is derived from bees buzzing around the Florida Tupelo trees, is considered to be one of the best in the world. She deftly describes its virtues here, so I won’t repeat. But suffice it to say, it’s delicate flavor is delightful.
Katie very graciously shared a few bottles with me. Of course, the first thing I had to make was honey cake. Though I typically only eat it at Rosh Hashanah, I love it year round.
Honey Cake
This recipe comes from Joan Nathan's Jewish Cooking in America
3 ½ cups flour
2 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ tsp. cream of tartar
1 cup sugar
1 tsp. cinnamon
3 eggs, separated
1 tbs. lemon juice
zest of 1 lemon
1/3 cup oil
1 cup honey
1 cup black coffee
½ cup raisins
1. Sift together flour, baking powder and soda, salt and cream of tarter into a bowl. Make a well in the center and add the sugar, cinnamon, egg yolks lemon juice and zest, honey, oil, coffee and raisins. Incorporate the wet ingredients into the dry.
2. Whip the egg whites until stiff. Gently fold into batter. Pour into a greased 10 inch tube pan. Bake at 350 for 1 hour or until a toothpick comes out clean.