Honey and Nut Cake

Name: Honey and Nut Cake
Yield: 13
Ingredients: Butter for greasing; Bread crumbs for dusting; 1/2 cup of butter; 5 eggs; 3/4 cup of honey; 300g of whole wheat flour; 4 teaspoons of active dry yeast; 2 tablespoons of cocoa powder; 100g of chopped nuts; 3 tablespoons of rum

1
Butter for greasing
2
Bread crumbs for dusting
3
1/2 cup of butter
4
5 eggs
5
3/4 cup of honey
6
300g of whole wheat flour
7
4 teaspoons of active dry yeast
8
2 tablespoons of cocoa powder
9
100g of chopped nuts
10
3 tablespoons of rum

Ingredients

1
Butter for greasing
2
Bread crumbs for dusting
3
1/2 cup of butter
4
5 eggs
5
3/4 cup of honey
6
300g of whole wheat flour
7
4 teaspoons of active dry yeast
8
2 tablespoons of cocoa powder
9
100g of chopped nuts
10
3 tablespoons of rum

Directions

1
Preheat the oven to medium (180o)
2
Grease and dust a 30cm x 30cm cake pan with butter and bread crumbs
3
In a mixer, cream together the butter, eggs, and honey until foamy
4
Separately, combine the whole wheat flour, yeast, and cocoa powder
5
Add the dry ingredients to the wet ingredients, along with the nuts and rum
6
Mix until the batter is smooth and pour into the prepared pan
7
Bake the cake on the bottom shelf of the oven for about 1 hour, or until a toothpick inserted in the center comes out clean
8
Let it cool down and then remove from the pan
9
Serve at room temperature.