| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Sifted flour |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1 |
c |
Sugar |
| 3 |
|
Eggs separated |
| 1/4 |
c |
Oil |
| 1 1/3 |
c |
Honey |
| 1 1/3 |
c |
Warm black coffee |
| 1/4 |
ts |
Cream of tarter |
INSTRUCTIONS
Source: my mother
Put all dry ingredients in bowl and mix by hand. Make a well in the center
of the bowl and add coffee, honey, oil and yolks. Mix thoroughly. Beat
whites with tarter and fold whites into yolk mixture. Bake in ungreased 10
" tube pan at 350 degrees for 1 hour. You can add 1/2 cup nuts if desired.
Cool in pan - do not turn the tube pan upside down, this cake is too heavy.
This cake tastes even better the second day because the spices get
stronger. It is also worth the effort because it produces a BIG cake and it
is really light and fluffy.
Posted to JEWISH-FOOD digest V97 #250 by cneuman1@juno.com on Sep 16, 1997
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