Ingredients
Cake:
3/4 cup brown sugar, packed
2/3 cup shortening
3 eggs
3/4 cup GOLDEN BLOSSOM HONEY
3 1/2 cups flour
2 teaspoons baking powder
1 teapoon soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup brewed coffee, cooled
3 Granny Smith apples, peeled, cored, coarsely chopped
1 cup walnuts, coarsely chopped
1/2 cup raisins
Syrup:
1/2 cup GOLDEN BLOSSOM HONEY
1/2 teaspoon cinnamon
1 tablespoon butter
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350 °
Grease and flour a 10-inch tube pan. In a large bowl beat together brown sugar and shortening until well combined. Add eggs one at a time, beating well. Add honey and mix well.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt. Add dry ingredients to honey mixture in 3 additions, alternating with the coffee. Beat until combined. Stir in apples, walnuts and raisins. Pour batter into prepared pan and bake approximately 1 hour or until cakes tests done.
Let cake cool 10 minutes on a rack. Meanwhile prepare syrup. Place syrup ingredients in a small pan. Bring to a boil, remove from heat. Leaving cake in pan, place on a plate large enough to catch any syrup that may seep out. Poke a few hole in top of cake with skewer or toothpick. Pour syrup over cake and let cool. Remove cake from pan.
Grease and flour a 10-inch tube pan. In a large bowl beat together brown sugar and shortening until well combined. Add eggs one at a time, beating well. Add honey and mix well.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt. Add dry ingredients to honey mixture in 3 additions, alternating with the coffee. Beat until combined. Stir in apples, walnuts and raisins. Pour batter into prepared pan and bake approximately 1 hour or until cakes tests done.
Let cake cool 10 minutes on a rack. Meanwhile prepare syrup. Place syrup ingredients in a small pan. Bring to a boil, remove from heat. Leaving cake in pan, place on a plate large enough to catch any syrup that may seep out. Poke a few hole in top of cake with skewer or toothpick. Pour syrup over cake and let cool. Remove cake from pan.
