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Polish Honey Cake




Source of Recipe


Ezine


List of Ingredients




Pour into saucepan:

1 C Honey
1 C strong Coffee
1 C Vegetable Oil
1 t Ground Cinnamon
1 t Ground Cloves
1 t Ground Nutmeg

3 large eggs
1 C Brown sugar
3 t Baking Powder

4 C white Flour (NOT self-raising)


Recipe



Preheat oven temperature to 350°F.
Grease three loaf pans.

Mix together and bring to a boil. Then set aside and allow to cool down to a warm temperature.
In a mixing bowl, beat eggs with brown sugar and baking powder.
Slowly add the warm liquid to the beaten eggs, mixing at slow speed.
Add flour, and mix thoroughly.
Pour the final mixture into the loaf pans and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
Remove pans from oven and allow to cool for 15 minutes.
Cut each loaf into 3 layers, spread jam (strawberry, raspberry and/or apricot) and then reassemble.

Prepare chocolate frosting as follows:
Place into saucepan

2½ oz semi-sweet Chocolate
3 oz sweet (unsalted) Butter
1/3 C Water
½ t Vanilla Extract
1 C Sugar

Stir the chocolate, butter, vanilla and water together, gradually adding sugar. Bring it slowly to a boil, stirring constantly. Let it boil for 5 minutes.

Let it cool until it becomes a thick mass, easily spreadable with a knife.
Place cakes upside down and spread chocolate frosting evenly on top and sides.
Cool completely in refrigerator, until the frosting is hard.
Wrap in aluminum foil, then in plastic. May be stored in refrigerator, or cold place for four weeks before serving.