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Honey tea cake ages well: serve some now, some later.

Honey tea cake ages well. Serve some now, some later

Bits of apple and dates contribute to the moist texture of this honey-sweetened tea cake. Although it's good fresh, it also ages well. To enjoy both styles, divide the large newly baked cake into four "loaves.' Serve some now; wrap the balance to age.

Honey Tea Cake

1/2 cup (1/4 lb.) butter or margarine, at room temperature

1 cup mild-flavored honey

1 egg

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon each baking soda and ground cinnamon

1/2 teaspoon each ground ginger and salt

1 1/2 cups (8 oz.) snipped dates

1 cup chopped walnuts

2 cups coarsely chopped peeled apples About 1 cup brandy or rum (optional)

In a large electric mixer bowl, beat butter until creamy. Gradually add honey in a thin stream, beating constantly until well blended. Beat in egg and vanilla.

Stir together flour, soda, cinnamon, gin ger, and salt. Also belend dates and nuts; stir in 2 tablespoons of the flour mixture.

Alternately add portions of flour-spice mixture and apples to honey-butter mixture; mix just until well blended. Stir in the date-nut mixture.

Grease the bottom of a 9- by 13-inch pan; spread batter evenly in it. Bake in a 325| oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool in pan on a rack. Cut cake in half crosswise and lengthwise to make 4 loaves.

Cut the fresh cake into small squares to serve. Or to age, wrap each loaf in cheesecloth and place on a piece of foil (about 12 by 14 in.). Drizzle 1/4 cup liqueur over each loaf; seal in foil and refrigerate up to 2 weeks. Slice to serve. Makes 4 loaves, 3/4 lb. each.

Photo: Four loaves of tea cake are quickly made from one large cake cut into quarters. Serve freshly baked, or wrap individually in cloth and moisten with brandy or rum to age and mellow
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Mar 1, 1984
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