This recipe is from Baba's Best. Buckwheat honey is used for taste as well as color. Coffee is used whether instant or any that you have left over, in the pot. It is for color also. This should be a dark cake.

Ingredients

12 serv.

cup buckwheat honey↗1 cup
cup butter, room temperature↗1⁄2 cup
cup brown sugar, packed↗1 cup
eggs, separated↗4
cups all-purpose flour↗2 1⁄2 cups
teaspoon baking soda↗1 teaspoon
teaspoon salt↗1⁄2 teaspoon
teaspoon baking powder↗1 teaspoon
teaspoon cinnamon↗1 teaspoon
teaspoon clove↗1⁄8 teaspoon
cup walnuts, finely chopped (optional)↗1 cup
cup sour cream↗1 cup
cup coffee↗1 cup

Step-by-step instructions

1
Heat honey to a boil.
2
Cool honey to room temperature.
3
Beat butter and 1/2 of the sugar until light.
4
Then beat in egg yolks one at a time.
5
Add honey, then stir in sifted dry ingredients,alternately with the wet ingredients.
6
Beat the egg whites until fluffy, and fold in the remaining sugar, beat until stiff.
7
Fold egg white mixture into honey mixture.
8
Spread evenly in greased deep round 9-inch spring-form pan.
9
Baked at 325F for 50 minutes. Then lower the heat to 300F and bake for another 25 minutes.

Source: food.com

Original recipe ↗

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