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Russian Honey Coffee Cake


    Russian Honey Coffee Cake

    A family favourite with deep flavours and a healthy helping of healing honey, this coffee cake is as at home on the Thanksgiving table as it is the morning after.


    6 eggs
    1 1/2 tsp (7 mL) granulated sugar
    1 1/2 cups (350 mL) oil
    1 1/2 cups (350 mL) strong coffee
    2 Tbsp (30 mL) bourbon
    2 cups (500 mL) honey
    1/2 tsp (2 mL) baking soda
    5 cups (1.25 L) flour
    2 Tbsp (30 mL) baking powder
    1/4 tsp (1 mL) salt
    1 cup (250 mL) raisins
    1 cup (250 mL) chopped nuts
    Powdered sugar

    Preheat oven to 350 F (180 C). Grease two 8 x 4 in (20 x 10 cm) loaf pans and line bottom of each with waxed paper. Grease and flour the paper.

    Beat eggs and granulated sugar together, adding oil, coffee, and ­bourbon.

    In a deep pot bring honey and baking soda to a boil; cool.

    Add cooled honey to egg and sugar mixture.

    Sift dry ingredients. Add half to the mixture in the bowl and mix until well blended.

    Sprinkle the raisins into the other half of the dry ingredients. Thoroughly and gently mix this into the batter. Pour into prepared loaf tins.

    Bake on upper rack for 50 minutes. Sprinkle with powdered sugar and serve.

    Serves 6.

    source: "Reflections Gastronomie takes flight", alive #300, October 2007


    Russian Honey Coffee Cake




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