| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Honey |
| 1 |
c |
Sugar |
| 3 |
c |
Sifted flour |
| 1/4 |
c |
Oil |
| 1 |
c |
Tea (prepared from 1 tea bag). |
| 3 |
|
Eggs (size #2 or #1, Israel) |
| 1 |
ts |
Soda bic. |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Vanilla extract |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cloves |
| 2 |
tb |
777 (a type of brandy). |
|
|
Pyrex baking dish – 3 liter |
INSTRUCTIONS
recipe: Kay Skaist
instructions: Mix sugar, honey, eggs and oil. Add spices, flour and soda
bic. Pour batter into
baking dish. Bake for 3/4 hrs. at medium heat
optional: add raisins, peanuts etc. (I don't).
comment: I find that the cheaper brands of honey work best with this cake.
Posted to JEWISH-FOOD digest V97 #018
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>
Date: Tue, 10 Sep 96 15:46:15 PDT
A Message from our Provider:
“Don’t put a question mark where God puts a period.”