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Honey Cake

3 1/4 c unbleached flour
2 1/2 t baking powder
1 t baking soda
1/2 t ground ginger
1/2 t allspice
1/2 t freshly grated nutmeg
1 t cinnamon
1 c good-quality honey
3 T unsulphured molasses
1/4 c frozen apple juice concentrate
3/4 c strong brewed coffee
4 large eggs
2 t finely minced orange zest from navel oranges
3/4 c firmly packed dark brown sugar
1/2 c peanut oil
1/4 c regular wheat germ
3/4 c dark seedless raisins
1/2 c coarsely chopped almonds or walnuts
1/4 c toasted sesame seeds
2 T brandy or cognac, or 1 t vanilla extract
confectioners' sugar

Preheat oven to 325 degrees F.

Sift first 5 listed ingredients into a bowl. In another bowl,
combine honey with molasses, apple juice concentrate, and coffee.

Drop 2 whole eggs into a mixing machine bowl. Combine with orange
zest and sugar until well-blended.

On low speed, beat in oil. Add sifted ingredients and wheat germ
alternately with coffee mixture. Add raisins, nuts, seeds, and
liquor or vanilla to batter and blend.

Put remaining 2 egg whites into a mixing bowl and beat until firm
peaks form (do not overbeat). Fold into batter.

Grease two 8-inch loaf pans with sweet butter/ margarine blend.
Divide batter between the pans.

Bake in center section of oven for 50 minutes. Cover loosely with
a sheet of aluminum foil to pre- vent tops from over-browning.

Return to oven for 10 minutes. Fully baked cake will begin to come
away from the sides of the pan, and when a tester is inserted in
the center, comes out clean.

Place pans on cooling rack for 10 minutes. Loosen around sides
with a blunt knife and carefully invert, then set loaves upright
on rack and cool completely.

Sprinkle, if desired, with confectioners' sugar before slicing.


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