Norwegian Honey Cake Recipes

Steps:

• Sprinkle 1 tbs flour over raisins in a bowl.
• Toss to coat.
• Sift remaining flour, baking soda, cloves and cinnamon.
• Beat eggs and sugar in a bowl until fluffy.
• Beat in sour cream and honey.
• Add flour mixture and minx until blended.
• Stir in raisins and orange rind.
• Pour into greased an floured 10inch angel food cake pan.
• Bake at 325 for 75 minutes until cake pulls away from sides and spring back when touched lightly.
• Cool in pan on rack for 5 minutes.
• Run knife around inner and outer edged of cake.
• Turn onto wire rack to cool completely.
• Store covered at room temperature overnight or for at least 8 hours before cutting.
• Sprinkle top with powdered sugar and serve.
• For a decorative touch place a large doily over top of cake then sprinkle the powdered sugar over that and then remove for a lacy effect.

Steps:

• 1. Sprinkle 1 Tabl. flour over rasinis in a bowl, toss to coat. Sift together remaining flour,baking soda,cloves and cinnamon. Beat eggs and sugar in a bowl till fluffy. Beat in sour cream and honey. Stir in flour mixture just till blended. Add rasins and orange rind. Pour into a greased and floured 10inch angel-cake tube pan. Bake in a pre-heated 325 F. oven 1 hour and 15 minutes, or until cake pulls away from the sides of the pan and the top spring back when lightly touched. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inner and outer edges, of cake. Turn out onto wire rack and cool completely. Store covered at rooom tempersature over-night before cutting. Sprinkle top with powdered sugar, if you wish. NOTE: Recipe and picture...from the magazine article.