Steve Forrest's Honey Cake
1/2 lb. soft butter
1 cup honey
4 well-beaten eggs
1 tbsp. fresh lemon juice
1 tsp. graced lemon peel
3 scant cups cake flour
2 tsps. baking powder
1/2 tsp. salt
1 cup chopped citron
3/4 cup chopped nuts
Cream together butter and honey. Add eggs, lemon juice and lemon peel. Sift flour with baking powder and salt. Blend smoothly but do not overmix. Add chopped citron and nuts.
Turn into loaf pan lined with greased brown paper. Bake in preheated 350 degrees F. oven about 1 hour or until cake tests done when toothpick inserted in cake comes out clean.
Cool slightly. Turn out on wire rack. Makes 1 loaf.
Steve Forrest's Loukoumades
1/2 pint plain yogurt
3 eggs, beaten
1 1/2 cups all-purpose flour
1 cup milk
1 heaping tsp. baking soda diluted with a shot glass of cognac
About 3 to 4 cups vegetable oil for deep frying
Mix together yogurt and eggs well. Add flour and milk alternately to make a soft batter. Add soda and cognac mixture.
Drop by teaspoonful into oil heated to 360 degrees F. Fry fritters in deep fat about 4 minutes, or until golden. Fry no more than 4 or 6 fritters at one time.
Remove with a slotted spoon and drain on absorbent paper. Repeat until all are done. Serve hot with honey and chopped walnuts.
Thoughts: A deliciously different dessert and easy to prepare. A nice offering to serve for the tea or coffee klatch.