2 c cake flour,sifted
3 t double action baking powder
1 t salt
1/3 c sugar
3/4 c honey
1/2 c shortening*
3/4 c milk
1 t vanilla extract
4 ea egg yolks,unbeaten, 1/3 cup
**fluffy honey icing**
1 c honey
2 ea egg whites
1/4 t sugar
*New type of shortening preferred.
Sift flour, baking powder, salt, and sugar into mixing bowl. Add honey,
shortening, 1/2 the milk, and the flavoring to dry ingredients. Stir
lightly just enough to blend ingredients. Beat 200 strokes
(approximately 2 minutes by hand or on low speed of electric mixer).
Scrape bowl and spoon 2 or 3 times during mixing but do not count as
beating. Add remaining milk and egg yolks. Stir lightly until liquid
is blended into batter to avoid splashing when beating is started.
Beat 200 strokes (approximately 2 minutes by hand or on low speed of
electric mixer). Scrape bowl and spoon as above (batter will be thin).
Pour into two 8″ (1 1/2″ deep) prepared layer cake pans. Bake in a
moderate oven (350F.) about 30 minutes. Let layers stand 10 to 15
minutes in pan. Remove cakes from pans and turn right side up. Cool
cakes completely before frosting.
Fluffy Honey Icing: Heat honey in top of double boiler, over boiling
water, for 15 minutes. Add salt to egg whites and whip to stiff foam.
Add honey slowly, continuing the beating until frosting stands in soft
peaks. Yield: Icing for 2 layer 8″ cake.