RFCJ RECIPE ARCHIVE
Posted by : Judith Sobel Cake, Honey Blueberry - dairy, pareve
This recipe appeared in the Atlanta Jewish Times. It is a different way to make a honey cake for the holidays Judy Sobel Honey Blueberry Cake 2 sticks unsalted butter or margerine 1/4 cup sugar 1 1/4 cups of honey 4 large eggs, slightly beaten 2 TBS fresh squeezed lemon juice 1 tsp finely chopped lemon zest 3 cups flour 2 tsp baking powder 1/2 tsp ground mace 1/2 tsp salt 2 cups fresh blueberries Combine butter, sugar and 1 cup honey in electric mixer. Beat on medium high speed until light and fluffy. add beaten eggs,1 TBS lemon juice and the lemon zest. Mix until smooth. reduce to low speed and add flour, baking powder, mace and salt. Stir in blueberries. Spread batter in greased and floured bundt pan. Bake in preheated oven 350 degrees (or the Jewish temperature) for 55 minutes or until cake tests done. Cool on rack for 15 minutes and then unmold. Heat the remaining 1/2 cup honey and 1 TBS lemon jucie until warm. Brush glaze over tip and sides of cake. Let cool to room temp.
