HONEY ORANGE CUP CAKES

1-3 cup butter

1 orange juice and rind

2 1/2 cups pastry flour

2 tsp. baking powder

3/4 cup honey

1/2 cup sugar

2 eggs well beaten

1/4 tsp. salt

3/4 cup broken walnut meats

Cream the butter and add the sugar gradually. Beat in the orange juice and rind and the eggs. Mix together the flour, salt and baking powder. Stir in the broken walnut meats and mix well. Add alternately to the cake mixture with the honey and bake in cup cakes 15 to 25 minutes at 350° F. If desired, ice with Honey Meringue Icing.

HONEY MERINGUE ICING (boiled)

1 egg white

4 tbsp. water

Pinch of salt

1 cup honey

1 tsp. cream of tartar

Combine all ingredients and cook slowly over low heat or in a double boiler, beating constantly until mixture stands up in peaks. It may be beaten until creamy when removed from heat. This is a delicious meringue topping. It does not set on the outside, but is creamy and fluffy.

SPICED JELLY ROLL

3 eggs

3/8 cup sugar

3/8 cup strained honey

1/4 cup water minus 1 tbsp.

1/2 tsp. vanilla

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cloves

1 tsp. cinnamon

2 tbsp. melted butter

Beat yolks, add sugar, honey water and vanilla. Sift flour, baking powder, salt, and spices, and add to first mixture. Add melted butter and fold in egg whites. Bake in shallow pan lined with well oiled paper in a hot oven (375° F.) for 20 minutes. When baked, invert on a cloth dusted with powdered sugar. Remove paper, trim off edges, spread with spiced roselle or blackberry jam. Roll cloth around cake and allow to “set” for a short time.