No-Honey Honey Cake

Jewish Holiday Cakes, 1986

1 1⁄2 hours — 1 10-inch cake

Ingredients

1 1⁄2	cup	sugar
2	cup	milk (cold)
2		eggs
3 1⁄2	cup	self-rising flour
1	teaspoon	ground cloves
1	tablespoon	ground cinnamon
2	tablespoon	unsweetened cocoa powder
1⁄2	cup	apricot jam
3 1⁄2	ounce	nuts (chopped)
3 1⁄2	ounce	seedless raisins
6		dried apricots (chopped - optional)

Instructions

Heat the oven to a medium temperature (350F).

Put 1 cup of sugar in a large saucepan and heat over a low flame until it caramelizes. Add the milk and stir. When the caramel is melted add the rest of the sugar and leave to cool.

Add the eggs, flour, ground cloves, cinnamon, cocoa powder and the jam and mix well. Finally, add the nuts, raisins and apricots (if using).

Pour batter into a slightly greased 10-inch baking tin and bake in heated oven for about 40 to 50 minutes.