Subject: Old-Fashioned Honey Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 13 2000 - 07:31:59 EDT
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F O O D F U N N Y
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Reader Sally of southern Maryland sends us this politically incorrect
food funny:
The Senator of New Jersey is in a restaurant and the waiter brings
over the rolls, but no butter. "May I have some butter, please?" The
waiter gives a slight nod and wanders off. Ten minutes later, still
no butter. The politician catches the waiter's eye, "May I have some
butter, please?" Still the vaguest of responses, and after ten more
minutes, still no butter. "Maybe you don't know who I am," says the
Senator. "I'm a Princeton graduate, a Rhodes scholar, an All-American
basketball player who played with the New York Knicks in the pros, and
I'm currently a United States senator from New Jersey, and chairman of
the International Debt Subcommittee of the Senate Finance Committee."
"Maybe you don't know who I am," said the waiter. "I'm the guy who's
in charge of the butter"
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T O D A Y ' S R E C I P E
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This cake is as old as the hills - Russian hills, that is. This soft,
dense cake has been a Russian favorite for hundreds of years.
Old-Fashioned Honey Cake (Medovaia Kovrizhka)
1/3 cup (80 ml) sugar
A pinch of salt
2+1/2 tsp (12 ml) baking soda
1/2 tsp (2 ml) each ground cinnamon, cloves, and cardamom
1+1/2 cups (375 ml) vegetable oil
8 large eggs
3/4 cup (180 ml) honey
1+1/2 cups (375 ml) warm water
3+1/2 cups (875 ml) rye flour
1/2 cup (125 ml) plum jam, or jam of your choice
Combine all ingredients except the plum jam in a mixing bowl and mix
with an electric beater at medium speed for 15 minutes, stopping
occasionally if needed to let the machine rest. Watch the batter, and
if 1/2-inch (1 cm) bubbles don't begin rising to the surface, beat for
an additional 5 minutes or more, until the bubbles appear after the
beater has been turned off for a minute or two. Allow the batter to
rest for 10 minutes, then pout into 2 well greased and floured 8-inch
square baking pans, or 1 12-inch pan. The batter should be about 1/2
inch (1.5 cm) deep. Bake in a preheated 275F (135C) oven for about 1
hour, until it is deep golden brown. Cool on wire racks. The cakes
should be thin and dense. Remove from the pans and spread the plum
jam on top of one layer and top with the second layer. If using a
12-inch pan, cut the cake in half and layer as described. Makes 1
cake to serve 8 to 12.
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