Makes one fluted cake.
Christine's StoryThis is another great cake to have with your morning coffee or tea! It has one of those yummy glazes that soaks in and makes that gooey goodness on top that I love! This recipe also came from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. By now you know how I love orange honey, so I tweeked it a little to suit my tastes. Also, this calls for A LOT of oil, so I'll be substituting all or part of that with either applesauce or pumpkin puree. I included the original syrup recipe below, as well as the one I'll be using. You decide which way you want to do it...oil, no oil; my syrup, original syrup... Enjoy!
Note:Photos borrowed from the internet.
**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the original recipe credit goes to Sherry Fox Wilson.**
oil (i'm going to sub this with applesauce or pumpkin puree)
1 1/2 c
ORIGINAL RECIPE SYRUP:
1Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
Bring honey, water and juice to a boil.