PECAN HONEY CAKES

4 1/2 cups flour

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1 tsp. cloves

1 tsp. allspice

2 tbsp. cocoa

1 cup honey

2 eggs

1 cup strong coffee

1/4 lb. sliced candied citron

1/4 lb. sliced candied orange or grapefruit peel

1/4 lb. sliced guava paste

1/2 cup shortening

1 cup brown sugar

1 1/2 cups chopped pecans

Sift flour, salt, soda, spices and cocoa together. Mix the chopped nuts and sliced fruit peel through the flour with the finger tips. Cream the shortening; stir in the sugar gradually. Add the beaten eggs and honey. Stir in the sugar gradually. Add the beaten eggs and honey. Stir in the fruit and flour mixture alternately with the coffee. Spread the mixture on well-oiled baking sheets or shallow pans, making a layer about 1/2 inch thick. If baking sheets are used, leave a space about l 1/2 inches wide at the open end to allow for spreading. Bake in a moderate oven (350° F.) for 20 to 30 minutes.

The hot cake may be spread with thin layer of icing made by stirring lemon juice into confectioners sugar (3 to 4 tbsp. lemon juice for 2 cups sugar). Cut in 2 inch squares when cool.

Store in a tightly covered box for at least one week. Yields about 120 squares.

ORANGE HONEY COCOANUT CAKE

1/2 cup shortening

1/2 cup sugar

1/2 cup orange honey

5 egg yolks

1 3/4 cups all-purpose flour

3 tsp. baking powder

1/2 tsp. salt

5/8 cup milk

1 tbsp. grated orange rind

1 tbsp. orange juice

Cream shortening; add sugar gradually and cream well. Add honey and mix well; add the very well beaten egg yolks. Sift flour once before measuring. Sift flour, baking powder and salt together. Add to creamed mixture alternately with the milk. Add orange rind and juice. Bake in well greased and floured pan for 40 minutes in moderate oven (350° F.). Ice with Honey Cocoanut Meringue