Honey Cake
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
honey
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 1.3 | ml |
salt
|
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
Directions
Cream butter and honey well.
Add beaten eggs and buttermilk, sifted four with soda, spices and salt.
Mix well, and bake in two layers, in a slow (275?) oven, about thirty minutes.
Watch oven closely because this cake burns easily.
