Entry No. 66

Lynn’s Honey Cake

IMG_1920So, once the 4th of July has come and gone, it only takes a few days, my thing for Summer fades fast and I’m peeking around the corner trying to catch even the tiniest glimpse of Autumn.  I know we need Summer, the sunshine to snag a tan, the heat to bring crops to harvest – I just so prefer cooler weather.  Were it not for its purpose, I could skip Summer altogether.

Anyway, it’s been years since I’ve baked this cake.  It’s a favorite in my family, one my mother made popular with a recipe she found on a cake mix box thirty years ago and tweaked to make it her own. So, I turned on the oven three days after the 4th, tied aprons on my girls and myself and made some memories.  This one’s not so bad to bake at the peak of summer as the oven’s moderately cool at 325.  It wasn’t long till my oldest daughter caught a whiff of warm cinnamon and honey scented air with a hint of coffee wafting to her upstairs bedroom.  I heard her footsteps descending the flight moments later, “Oh, Mommy. It smells like Fall!”  Ah, yes.

IMG_1664My mom’s recipe has since been morphed into muffins occasionally, by my cousins in New York, I tried cupcakes too with Mascarpone frosting. Still, I prefer the original loaf my mom always served though – sliced, warm and spread heavily with whipped cream cheese.  This cake stores best wrapped in plastic wrap, then zipped in a zip-locked bag on the counter for a few days.  It makes for an Autumn-scented home and breakfast with tea and coffee each morning till it’s gone.

Lynn’s Honey Cake

Ingredients:

1 Package of Pound Cake Mix {I used the Betty Crocker one}

2 Tsp Instant Coffee

1 Tsp Cinnamon

1/2 Tsp Allspice

1/2 Tsp Nutmeg

1/2 Cup Honey

2 Tbsp Shortening

2 Tbsp Oil {canola or vegetable)

4 Eggs

Directions

Heat oven to 325 and grease an oblong loaf pan, the usual 13″ x 3″ size is fine.  In a mixer bowl, combine all ingredients and beat until fluffy.  Scrape down the bowl to make sure you’ve incorporated everything and pour into the baking pan.  Start testing the cake at around 40 minutes.  It’s very important not to over-bake this one to keep it from drying out. The bake time can range up to 50 minutes. Slice and serve warm with cream cheese and a drizzle of honey.

 

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