Ingredients
1/4 cup dried cranberries, chopped
1 teaspoon GOLDEN BLOSSOM HONEY
1 teaspoon orange rind, grated
1/4 cup pecans, chopped
Glaze:
1 cup confectioners sugar
3 teaspoons water
3 Tablespoons bourbon
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 eggs, separated
3/4 cup sugar
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup strong coffee
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 325°. In a small bowl, soak the cranberries in the bourbon and set aside. Line 2- 12 cup muffin tins with paper liners. In a large bowl, sift together flour, baking powder, baking soda and salt. In another large bowl, beat the egg yolks and sugar with an electric mixer until thick. Whisk together the honey, coffee and orange rind and slowly stir it into the egg yolk mixture. Stir in the cranberries, bourbon and pecans. Fold in the flour mixture. Beat egg whites until stiff but not dry and fold into the batter. Spoon into muffin cups until each is about 2/3 full. Bake 25-30 minutes or until a cake tester comes out clean. Cool pans on a wire rack about 10 minutes. Remove the tea cakes from the pans and continue to cool. Glaze: In a small bowl, combine all ingredients and blend until smooth. Drizzle cooled tea cakes with glaze. Yields: 24 tea cakes.
