 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 14 |
|
This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex. Ingredients:
1 cup granulated sugar |
1 cup honey |
1/2 cup vegetable oil |
4 eggs |
1 tablespoon finely grated lemon zest |
3 tablespoons lemon juice |
2 tablespoons brandy |
3 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1/8 teaspoon ground cloves |
3 teaspoons instant coffee |
2/3 cup cold water |
3/4 cup chopped nuts |
1/2 cup raisins |
1 cup sugar |
1/3 cup lemon juice |
Directions:
1. Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
2. Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
3. For lemon glaze, just combine sugar and lemon juice.
|
|