 Recipe for Faye Levy's Apple Cake with Honey Frosting
* Faye Levy's International Jewish Cookbook, Warner Books, 1991. APPLE CAKE
2 1/4 pounds sweet apples, such as Golden Delicious, peeled, halved, cored and finely diced
1 1/4 cups sugar
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted, nondairy margarine or butter, softened
1/4 cup honey
3 large eggs
3 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons finely grated orange rind
1 cup walnuts, coarsely chopped HONEY FROSTING
2 large eggs, at room temperature
1/2 cup honey
1 cup (2 sticks) unsalted nondairy margarine or butter, slightly softened but still cool
1/2 cup walnuts, coarsely chopped, for garnish Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13 x 9-inch cake pan with 2-inch sides. Line base and sides of pan with a sheet of foil and grease foil. Thoroughly mix apples and 1/2 cup of sugar. Let stand while preparing batter. Beat margarine until smooth. Add remaining 3/4 cup sugar and beat until fluffy. Beat in honey, then add eggs one by one, beating well after each addition. Sift flour with baking powder and stir into egg mixture. Stir in orange rind. Add apple mixture, which will be syrupy, and nuts. Spread batter in prepared cake pan and smooth top. Bake for 45 minutes or until cake tests done with toothpick or tester. Cool in pan on a rack about 20 minutes or until just warm. Turn out onto a rack. Cool to room temperature. To make frosting, beat eggs in a large bowl until smooth and fluffy. Bring honey to a boil in a small saucepan, then gradually pour honey onto eggs, whisking constantly. Whip at high speed of mixer until completely cool and thick, about 5 minutes. Cream margarine in a large bowl until smooth and fluffy. Beat in honey mixture gradually until thoroughly mixed. Spread frosting over top and sides of cake. Sprinkle top with chopped walnuts. Refrigerate about 2 hours before serving. Serve cool or at room temperature. Makes 12 servings.
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