8 lg Eggs; Separated, At Room
-Temperature
6 tb Butter
14 oz Honey; Clover Or Wild
2 c Sugar
6 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Baking Soda
2 ts Cinnamon
Zest And Juice Of 1 Orange
1 c Strong Coffee
1 c Sour Cream
1 c Filberts Or Walnuts; Chopped
-(Optional)
Heat the honey to boiling and allow to cool. Separate the eggs,
reserving the whites. Beat the room temperature yolks with the
butter until fluffy. Add the cooled honey and beat until well
blended. Add the sugar and blend well. Sift the flour, baking
powder, baking soda and cinnamon together, then sift again. add to
the honey mixture. Add the orange zest, juice, coffee and sour cream
stirring until no dry flour shows. Whip the egg whites until stiff,
then fold in a little of the whites, mixing well, then add the rest
of the whites. Stir in the chopped nuts, if using them. Pour into
buttered and floured loaf pans, rapping them to even the batter. Bake
in a preheated 325 Degree F. oven for about an hour. DO NOT open the
oven door during the first 30 minutes of baking. When done, cool on
wire racks for 10 minutes and then turn out to finish cooling. Wrap
well in heavy duty aluminum foil and store in the refrigerator.
Yields
10 servings