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This is a wonderful old-fashioned recipe that I got from my mother.....who got it from her mother on her wedding day. This is rich, moist and totally delicious.
1 cup unsalted butter
1 cup honey at room temperature
4 large eggs at room temperature
1 tsp. vanilla
grated zest of 1 lemon
2 to 3 tbls. minced candied ginger
1 1/2 cups unbleached flour
1 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
Preheat oven to 325 degrees F. Generously grease either two regular-sized or 3 small loaf pans and set aside.
Using an electric mixer, cream together the butter and honey. Beat in the eggs, one at a time, beating well after each addition. Mix in the vanilla, lemon zest and ginger.
Sift the remaining ingredients into a bowl. Then fold the sifted mixture into the creamed mixture a little at a time. Stop stirring just as soon as batter is blended. Divide the batter evenly between the loaf pans and bake for 45 to 50 minutes until a toothpick inserted in center comes out clean. Cool cake in the pans on a wire rack for 15 minutes then remove the cake from the pans and continuing cooling on wire racks After cakes are completely cooled, wrap in waxed paper and cover with foil and store in refregerator until ready to serve. Cake can also be frozen if desired, for up to two months.
1 cup unsalted butter
1 cup honey at room temperature
4 large eggs at room temperature
1 tsp. vanilla
grated zest of 1 lemon
2 to 3 tbls. minced candied ginger
1 1/2 cups unbleached flour
1 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
Preheat oven to 325 degrees F. Generously grease either two regular-sized or 3 small loaf pans and set aside.
Using an electric mixer, cream together the butter and honey. Beat in the eggs, one at a time, beating well after each addition. Mix in the vanilla, lemon zest and ginger.
Sift the remaining ingredients into a bowl. Then fold the sifted mixture into the creamed mixture a little at a time. Stop stirring just as soon as batter is blended. Divide the batter evenly between the loaf pans and bake for 45 to 50 minutes until a toothpick inserted in center comes out clean. Cool cake in the pans on a wire rack for 15 minutes then remove the cake from the pans and continuing cooling on wire racks After cakes are completely cooled, wrap in waxed paper and cover with foil and store in refregerator until ready to serve. Cake can also be frozen if desired, for up to two months.
