Honey Nut Cake taken from Forgotten Recipes Cookbook
2 cups cake flour 1/2 cup honey
2 teaspoons baking powder 3 eggs
1/2 teaspoon salt 1 cup chopped nuts
2/3 cup butter 1/4 cup milk
1/2 cup sugar 1 teaspoon vanilla extract
Sift flour and then measure. Add baking powder and salt to flour and sift together 3 times. Cream butter until light; gradually add sugar, and cream well. Next comes your honey- add it a third at a time, beating well after each addition. Add about 1/4 of the flour mixture and beat until well blended and smooth. Next beat the eggs until hey are thick enough to pile up in a bowl. Add to the cake mixture. Stir in nuts. Add remaining flour mixture, again in thirds, alternately with milk, beating very well after each addition. Stir in vanilla. Pour batter into a 9-inch buttered tube pan. Bake at 325º for an hour and 5 minutes. Frost with Honey Butter Frosting.
Frosting:
2 tablespoons butter, softened 1 egg white, beaten
2 tablespoons honey 1/2 teaspoon vanilla extract
1/3 cup sifted confectioners 2 cups sifted confectioners
sugar sugar
Dash of salt
Cream butter until light; add honey and blend well. Add 1/3 cup of confectioners sugar and cream very well; add salt. Add egg white alternately with the two cups of sifted confectioners sugar, beating well after each addition. Add vanilla, mixing well. Taste, add more sugar if desired. This was a war time recipe, and they had to be stingy with their sugar. Today our tastes are a little richer. Spread frosting on top and sides of cake.
Croissant Sandwich Filling
12 ounces boned cooked chicken
1 cup thinly sliced celery 1 cup cool Whip
1/2 to 3/4 cup crushed or 1/2 teaspoon salt
tidbits pineapple 1/4 teaspoon pepper
1/2 to 3/4 cup sliced green or 1/2 teaspoon seasoned salt
red grapes 2 tablespoons pineapple
1/4 cup chopped almonds juice
3/4 to 1 cup mayonnaise
Mix together and refrigerate until ready to fill croissants.
