Spiced Honey Cake
- 3 eggs
- 3/4 cup brown sugar
- 1/4 cup melted butter or margarine
- 3/4 cup honey
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup Sun-Maid Natural Raisins
- 1/2 cup Sun-Maid Zante Currants
- 1/2 cup chopped walnuts
- 3/4 cup milk
In mixer bowl, BEAT eggs and sugar just to blend. Mix in butter and honey. Sift together flour, baking powder, soda, salt and spices.
TOSS raisins, currants and walnuts with a tablespoon of the flour mixture; set aside.
ADD dry ingredients to batter alternately with milk, beating just until smooth after each addition. Stir in raisin mixture.
POUR batter into greased and floured 9 x 5-inch loaf pan.
BAKE at 325° F for 60 to 70 minutes or until toothpick inserted in the center comes out clean.
COOL in pan 10 minutes; loosen edges and remove to wire rack.
BRUSH warm loaf with additional honey; cool. Wrap and let stand 24 hours. Brush with honey again before slicing and serving.
Makes 12 servings.