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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is an old family favourite and has been made ever since my grandmother was knee high to a grasshopper. You won't be able to stop at one piece :o) Ingredients:
1 cup honey (buckwheat honey is best) |
1/2 cup butter |
1 cup brown sugar |
4 eggs, separated |
3 cups sifted flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1 cup sour cream |
1 cup chopped walnuts (optional) |
Directions:
1. Bring the honey to a boil and cool.
2. Cream the butter and sugar, add the egg yolks, one at a time.
3. Beat until fluffy, then beat in the honey.
4. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
5. Beat egg whites until stiff and fold into batter.
6. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
7. Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.
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