Amy has quite a few request for the Honey Cake recipe after she posted some pictures of her holiday baking so I thought I would send it along since she is still busy with last minute Christmas details and getting ready for guests.
Honey Cake
3 C flour
3 t baking powder
1 t salt
1 C sugar
1 t ground ginger
1 t ground cinnamon
1 t baking soda
1 t vanilla
2 eggs, lightly beaten
1 C honey
1 C canola oil
Preheat oven to 325. Lightly grease loaf tin and line the base with parchment paper. (I used small tins to make 4 loaves or you can use one 9 x 3 ½ c 4 inch one.)
Sift flour, baking powder, and salt in a large bowl, make a well in the center and add all the remaining ingredients. Pour 1 C hot water, stir thoroughly to mix, then beat until smooth.
Spoon the mixture into the prepared loaf pan(s) and lightly tap the tin on the counter to remove air bubbles. Bake for 1 hour 20 minutes if using one large loaf pan, less time if making smaller loaves. Cake is done when a toothpick inserted in the center comes out clean. If the cake starts to brown too much cover loosely with foil. Leave to cool in the pan about 20 minutes before removing. Cool cake completely on wire rack.
Recipe from The Essential Christmas Cookbook
