Honey Cake

This was pure pleasure to bake. Sure, it's always a bit of an adventure to coax out the sticky, syrupy honey and molasses 1. out of their containers and 2. into a measuring cup and 3. back out of said measuring cup. That said, after all the mixing was done, the whole house filled with the deliciously aromatic scents of ginger, clove, nutmeg and molasses. And yes, it does taste even better than it smells. And I haven't even let it sit the overnight you are supposed to to get the 'real' flavor of the honey cake. I can't wait till breakfast...

Honey Cake

Chocolate and Zucchini cookbook

2 tsp olive oil for oiling pan

2/3 c good-quality honey

1/3 c mild-tasting dark molasses

1 c all-purpose flour

1 c whole wheat flour

1 1/2 c milk

2 tsp baking powder

1 tsp baking powder

1/4 tsp salt

1/2 tsp each of: ground clove, nutmeg, cinnamon and ginger ( I used fresh ginger to delicious results)

Preheat oven to 350. Grease loaf pan with olive oil use parchment paper to line bottom if desired.

Heat milk, honey and molasses in saucepan on med-low heat until dissolved. Set aside to cool. Mix together dry ingredients. Form well in dry ingredients and pour wet ingredients into well. Slowly whisk in a circular motion staring from the center until all the flour has been incorporated. The batter will be very thin.

Pour into prepared loaf pan and bake for 40-50 min. until the surface is brown and a knife inserted in the center comes out clean. Allow to cool for 20 minutes then loosen with a knife around the edges and invert onto plate. Let cool completely, wrap in foil and let rest at room temp. until the next day (or if you are impatient like me, mouth watering from the delicious smell of the bread filling the apt. for the last 40 minutes, slice yourself a delicious warm slice and wrap up the rest of the bread for breakfast;).