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Norwegian Honey Cake

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“Another recipe from my neighbors’ cookbooks. This is a very old recipe and very good.”
READY IN:
1hr 25mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle 1 tbs flour over raisins in a bowl.
  2. Toss to coat.
  3. Sift remaining flour, baking soda, cloves and cinnamon.
  4. Beat eggs and sugar in a bowl until fluffy.
  5. Beat in sour cream and honey.
  6. Add flour mixture and minx until blended.
  7. Stir in raisins and orange rind.
  8. Pour into greased an floured 10inch angel food cake pan.
  9. Bake at 325 for 75 minutes until cake pulls away from sides and spring back when touched lightly.
  10. Cool in pan on rack for 5 minutes.
  11. Run knife around inner and outer edged of cake.
  12. Turn onto wire rack to cool completely.
  13. Store covered at room temperature overnight or for at least 8 hours before cutting.
  14. Sprinkle top with powdered sugar and serve.
  15. 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.

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