Honey Cake

Source: Traditional Jewish Recipes, American Diabetes Association Holiday Cookbook by Betty Wedman, 1986

Yield: 24 servings

3 eggs
1/4 cup granulated sugar
1/4 cup soft margarine
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup honey
1 cup cold strong coffee
1 ripe banana, mashed

NOTE: Honey Cake has 1 teaspoon of sugar per serving.

Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured tube pan or two nine inch loaf pans. Bake at 350 degrees F for 45 to 50 minutes.

Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.