From Light Jewish Holiday Desserts
By Penny Wantuck Eisenberg
Makes 2 loaves, 10 servings each
Unlike traditional honey cake, this lowfat version is not overly sweet. Although it has one-fourth the fat of most honey cakes, it is still moist and delicious. I like it best with almonds, but those who do not eat nuts can eliminate them.
2 tablespoons canola oil
1/2 cup plum/apple or prune/apple baby food
6 large egg whites, at room temperature
1 cup honey
1-1/2 cups firmly packed light brown sugar
3 cups (360 grams) all-purpose flour,
lightly sprinkled into measuring cup
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup finely chopped almonds
1/2 cup brewed coffee, at room temperature
1/4 cup sliced almonds (optional)
1. Preheat the oven to 350 degrees F., with a rack in the lower third of the oven. Spray-grease and flour two 9 x 5-inch loaf pans.
2. Place the oil, baby food, egg whites, honey, and brown sugar in a large mixing bowl. Beat with an electric mixer, on medium speed, for 3 minutes.
3. In a small mixing bowl, thoroughly mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and chopped almonds. Alternately, stir the flour mixture and the coffee into the sugar mixture, beginning and ending with the flour. Do not overmix. The batter will be very thin.
4. Pour the batter into the prepared pans. Rap the pans sharply on the counter several times to break any large bubbles. Sprinkle 1/8 cup of sliced almonds on the top of each loaf.
5. Place the cakes in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out with no moist crumbs attached. Set pans on a rack to cool completely. Run a knife around the edges of the pans, and invert to release the cakes from the pans. For best flavor, make the cakes 1 day ahead, wrap in aluminum foil, and store at room temperature. The cakes will keep for 3 days at room temperature or may be frozen for up to 3 months.
Also serve on Yom ha-atzma' ut, Shabbat
Nutritional Notes: (per serving with nuts) 160 calories, 5g fat (30%), 20mg cholesterol, 26g carbohydrates, 2g protein, 94mg sodium, 0g fiber
RDA %: 1% vitamin A, 0% vitamin C, 1% calcium, 4% iron
Light Jewish Holiday Desserts
By Penny Wantuck Eisenberg
William Morrow & Company
Recipe reprinted by permission.
This page created September 1999
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