Preheat oven to 350\u00b0F. Spray two 9\" x 5\" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
Divide batter evenly between loaf pans. Bake in a 350\u00b0F for 1 hour, or until a wooden pick inserted into cake comes out clean.
lemon juice, lemon rind, oil, honey and coffee in a bowl
Cream butter and honey well.
Add eggs (beaten), buttermilk and flour sifted with soda, spices and salt.
Mix well.
Bake in 2 layers in slow oven at 275\u00b0 for about 30 minutes.
Watch closely for honey cake burns easily.
Can use a 9 x 13-inch pan.
medium bowl, combine oil, honey, both sugars & marmalade, blending well
9 x 12 inch cake pan with parchment paper. Cream
nd creamy. Beat in the honey, oil, and optionally a piece
Lightly fold flour mixture and honey into egg mixture until combined
Toss together apples and cinnamon.
In another bowl, combine honey, oil, yogurt and eggs; beat well.
Add water and vanilla. Mix remaining dry ingredients in a small bowl.
Add to the liquids.
Blend well.
Stir in apples.
Spoon into an 11 x 13-inch pan.
Beat on counter to settle.
Bake at 350\u00b0 for about 1 hour.
ater, bananas, vanilla, egg and honey. Then add whole wheat flour
Preheat oven to 325\u00b0.
Grease and flour a 9 x 13-inch cake pan.
In a large mixing bowl, beat eggs and honey together.
Add sugar and mix again.
Mix coffee with baking powder and add margarine to the egg mixture.
Add baking soda, flour and cinnamon and beat together well.
Pour into greased cake pan.
Bake for 55 minutes to 1 hour.
Beat together honey, oleo (melted and cooled), 2 eggs, 1/2 cup milk and 2 tablespoons lemon juice.
Add flour, soda, salt and cloves.
Fold in the cup of chopped walnuts and 2/3 cup candied orange peel.
Pour into well-greased and floured loaf pans.
Bake approximately 1 hour at 325\u00b0 or until done when tested.
Cool in pans for 10 minutes.
Remove and cool completely. Wrap when cool and store at room temperature.
f the fryer. Serve with honey mustard sauce.
To make
Beat eggs. Add sugar, honey, coffee, oil. Mix in mixer for 20 minutes (or use a blender, which my grandmother did accidentally once with excellent results, and now she does it all the time that way!).
Add dry ingredients (in mixer, not blender) on low speed. Then add vanilla.
Line a 13\" x 9\" x 2 1/2\" with ungreased waxed paper.
Bake in a preheated 325F oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
br>Combine milk, oil and honey; add to egg mixture and
To make the cake: Sift flour and salt together
bring 1 1/2 cups honey and 1 1/2 cups
Beat cake mix, vanilla pudding, oil, sour cream, eggs and vanilla with mixer for 2 minutes.
Combine nuts, sugar and cinnamon together.
Grease and flour tube pan.
Layer cake mix and nuts three times.
Top with nuts.
Bake at 350\u00b0 for 50 to 55 minutes.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Bring honey to a boil.
Cool.
Cream margarine and sugar; add egg yolks, one at a time, and beat until light and fluffy.
Add honey.
Combine flour with dry ingredients, then add to honey mixture alternately with sour cream.
Beat egg whites until stiff; fold into batter.
Spoon in buttered cake pan or tube pan.
Bake at 325\u00b0 for 50 to 55 minutes.
Before end of baking, lower baking temperature to 300\u00b0 to prevent burning.
When cake tests done, remove from oven.
Remove from pan and cool on cake rack.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove