Honey Cake, Chiffon III (P, TNT)

Source: "Second Helpings, Please!" By Norene Gilletz

• Ready In: 1 hr 30 mins
• Serves: 5
• Yields: 1 cake

Ingredients

• 4  eggs
• 1  cup sugar
• 1  cup  oil
• 1 1⁄2 cups liquid honey
• 3  cups flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg, freshly ground
• 1  cup  cold  strong coffee
• 1⁄2 cup  nuts, coarsely crushed (optional)
• 1⁄2 cup raisins, see note (I seldom use it in this cake) (optional)

Directions

1. Preheat oven 350°F (180°C). Use an UN-greased 10" tube pan, or three regular bread loaf pan.
2. In the electric mixture beat the eggs and sugar with the whipping beater until you get a nice yellow cream. Add slowly the oil (like you do to mayonnaise) continue to beat. Add slowly the honey and mix, until everything blend well.
3. Now, change the whip beater to the regular beater and work with it when you add the flour. Beat slowly while you add the dry ingredients and add alternately with liquid. Stir in nuts and blend it with your by hand whisker.
4. Pour into ungreased prepared baking pans. Bake for 15 minutes on 350°F (180°C). Reduce heat to 300°F, and bake for 1 hour.
5. When cake is done, invert and cool completely before removing from pan.
6. Poster's Notes:
7. This cake freezes very well. It even better after 1 day before serving, Cover and leave at room temperature. Before serving, dust with sugar powder.
8. If you use raisins, don't forget to soak them for 1/2 hour. I soak them in liquor and later drink it.:).