mixer at low speed until well
blended.
In another bowl, combine
flour and dry ingredients; add
alternately with the cooled
coffee to the egg mixture.
Beat at medium speed for 2
minutes. Stir in pecans, and
raisins if desired. Spoon into
a lightly oiled and floured
10-inch tube pan. Bake in a
350-degree oven 40-45
minutes. Cool in pan on a
wire rack 10 minutes.
Remove from pan and cool.
Sprinkle with powdered
sugar before serving.
HONEY CAKE
2 tablespoons vegetable oil
1 cup honey
2 egg whites, slightly
beaten
2 cups flour; pinch of salt
2 teaspoons baking
powder
1 cup oat bran
1/2 teaspoon cinnamon
1 /4 teaspoon cloves; dash of
ginger
1 cup lemonade (apple or
pineapple juice may be
used)
3 /4 cup white raisins
In large mixing bowl, blend
together oil, honey and egg
whites. In a separate bowl,
stir flour, and dry ingredients
_together. Add flour mixture
and lemonade all at once to
the honey mixture. Stir just
until the dry ingredients are
just moistened. Fold in the
raisins. Spoon batter into a
lightly oiled 9x5x3-inch loaf
pan. Bake in a 350-degree
oven 50 to 60 minutes or until
cake pulls away from sides of
pan.
HONEY PECAN CAKE
1 tablespoon vinegar and
enough milk to make 1
cup
1 cup vegetable oil
11/2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups flour; dash of salt
3 teaspoons baking
powder
1 /2 teaspoon baking soda
1 teaspoon cinnamon
1 /4 teaspoon ground cloves
% cup chopped pecans
Honey Glaze:
1 /4 cup honey
1 tablespoon water
1 tablespoon lemon juice
In a large mixing bowl, stir
oil into sugar; add eggs and
vanilla. Beat 1 minute at
medium speed with an elec-
tric mixer. In another bowl,
combine flour and dry ingre-
dients. Add to creamed mix-
ture alternately with the sour
milk. Beat 1 minute more.
Stir in the pecans. Pour into
a well oiled 10-inch fluted
tube pan. Bake in a
350-degree oven for 40
Continued on Page 100
BEST WISHES
FOR 5750
FROM H.J. HEINZ CO
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©1989 H.J. Heinz Co.
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