RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Apricot-Honey - pareve
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 Turkish 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. Source: JEWISH BULLETIN OF NORTHERN CALIFORNIA, 9/6/96 Zillah Bahar
