Apricot Honey Cake
 
jewish bulletin of northern california, 
zillah bahar 
 
serves about 12 
 
1-3/4 cup  all-purpose flour
3/4 cup  toasted wheat germ
4 tsp  baking powder
1 tsp  baking soda
1 tsp  cinnamon
1/2 cup  dark honey
1/2 cup  strong coffee, cooled
1/4 cup  vegetable oil
5   egg whites, lightly beaten
2 tsp  orange zest, chopped fine
1 cup  tart apple, peeled and chopped
1/2 cup  golden raisins, chopped
3/4 cup  dried apricots, chopped
 
preheat oven to 350 degrees. line a 9-inch-square cake pan or a 
10-inch-round glass pan with parchment paper. in a work bowl, gently 
combine flour, wheat germ, baking powder, baking soda and cinnamon. in a 
separate work bowl, whisk together honey, coffee, oil, egg whites and 
orange zest. add wet ingredients into dry ingredients and whisk just to 
combine. quickly fold in the apples, raisins and apricots. pour into 
prepared baking pan. place in oven and bake for 40 to 45 minutes. test 
with toothpick making sure not to overbake. a toothpick or fork tine 
inserted into the center of a fruity cake should come out slightly sticky. 
remove from oven and turn onto a towel. wrap cake in the towel and let 
cook on a rack. a festive touch: after cake cooks, brush generously with 
orange liquor or brandy and wrap until ready to serve. baking note: a 
convenient way to chop the dried fruit is to process it in a food 
processor with a tablespoon of flour, which prevents sticking. 
 
 
 
-- 
(ID: 4590) Mirror: rec.food.recipes: Sat, Dec 4, 2004


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