Free Recipe Rosh Hashanah Honey Cake
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Rosh Hashanah Honey Cake Recipe
3-1/2 c Unbleached all-purpose flour
1 tb Baking powder
1 ts Baking soda
1 ts Ground cinnamon
4 md Egg whites
2 tb Prune butter
3/4 c Honey
1/4 c Frozen apple juice
-concentrate, thawed
1 c Black coffee
1 tb Grated apple; or unsweetened
-applesauce
1/4 c Chopped walnuts
Rosh Hashanah Honey Cake Preparation
From Secrets of Fat-Free Kosher Cooking a fat-free honeycake that is light and moist. 1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and set aside. 2. Combine the flour, baking powder, baking soda, and cinnamon in a medium bowl. 3. In another bowl, mix the egg whites, and prune butter until well-blended. Stir in the honey, apple juice and coffee and mix well. Add the flour mixture, 1 cup at a time, stirring well after each addition. Fold in the apple and walnuts. Pour the batter into the springform pan. 4. Bake for 55 minutes or until a toothpick unserted in the center of the cake comes out dry. 5. Let the cake cool for 10-15 minutes before removing from the pan. Serve at room temperature. NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates: 29.9g Fiber: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg Posted to JEWISH-FOOD digest V97 #248 by Deb546750@aol.com on Sep 14, 1997
Cooking Temperature:
Recipe Serves: 9
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