RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Honey, Brazilian: Bolo de Mel Dona Topti - pareve
6 cups flour 4 cups sugar 2 tablespoons baking soda 2 tablespoons baking powder 2 tablespoons good-quality cocoa 1/2 teaspoon salt 3 teaspoons cinnamon 1 teaspoon ground cloves 2 cups plus 2 tablespoons honey 7 large eggs 1/2 cup rum 2 cups vegetable oil 1 cup strong brewed coffee, cold 1 cup raisins Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Set aside. In another bowl, combine honey, eggs, rum, oil and coffee and stir by hand with a wooden spoon. Add dry ingredients to the honey mixture and continue to stir until very well-mixed. Stir in raisins. Pour into 3 greased and floured or well-sprayed bundt pans (sprayed with Baker's Joy cooking spray). Bake for 50-60 minutes. (Check at 50 minutes to avoid overbrowning.) Remove from oven and allow to rest a few minutes, then unmold cakes while hot. Makes 3 cakes. Source: "A sweet new year: Special desserts create a delicious and symbolic Jewish holiday" Barbara Hoover THE DETROIT NEWS (on-line edition), 9/10/96 After this recipe was posted, Joan Ross added the following update: I just made these yesterday and each cake sank (quite deeply) in the center. I think the next time, I will bake these in an oblong pan(s). I remember certain honey cakes made with this type of batter consistency fare much better baked flat than in bundt pans. If anyone else has had similar experiences let me know. I tasted one and it was quite delicious. I've baked quite a few honey cakes in my time! Joan Ross rosskat@pipeline.com
