Preparation time
30 minutes
Ready in
1 hr 50 min
Cooking Time: about 5 minutes; Baking Time: 75 minutes
Makes
12 Servings
Ingredients
1 cup (250 mL) Ontario Honey, preferably buckwheat
1/2 cup (125 mL) butter, at room temperature
1 cup (250 mL) lightly packed brown sugar
4 large Ontario Eggs, separated
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) each baking powder and cinnamon
1/4 tsp (1 mL) each ground cloves, freshly grated nutmeg and salt
1 cup (250 mL) Ontario Sour Cream
2 tsp (10 mL) baking soda
Icing sugar
Instructions
In small saucepan, bring honey to boil; let cool. In large bowl, with an electric mixer, cream butter with brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in cooled honey.
In medium bowl, sift together flour, baking powder, cinnamon, cloves, nutmeg and salt. In another medium bowl with clean beaters, beat egg whites until stiff but still moist. In small bowl, stir together sour cream and baking soda.
Add dry ingredients to honey mixture alternately with sour cream mixture, making three additions of dry ingredients. Fold in egg whites. Spoon into buttered 10-inch (4 L) tube pan.
Bake in 325°F (160°C) oven for 40 minutes. Reduce heat to 300°F (150°C); bake until tester inserted in middle of cake comes out clean, 30 to 35 minutes. Let cool for 20 minutes in pan on rack. Run metal spatula around edges of cake and turn out onto rack to cool completely. Wrap in plastic wrap and ripen in airtight container for a day before cutting. Sprinkle with icing sugar just before serving. (The cake keeps for several days at room temperature and freezes well.)
Nutritional Information
1 Serving:
- Protein: 6 grams
- Fat: 12 grams
- Carbohydrate: 66 grams
- Calories: 390
- Fibre: 1 grams
- Sodium: 370 mg