| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Oil |
| 1 1/2 |
c |
Honey |
| 3 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Cold coffee |
INSTRUCTIONS
Beat the eggs well, add sugar, and beat at high speed until light and
creamy. Add oil and honey, beating at medium speed until well blended.
Combine dry ingredients and add to mixture alternately with coffee. Pour
into an ungreased 10-inch tube pan. Bake at 350 degrees for 15 minutes,
then reduce heat to 325 degrees and bake for one hour longer. When cake is
done, invert and cool completely before removing from pan.
Posted to JEWISH-FOOD digest V97 #249 by raab <raab.ranch@sympatico.ca> on
Sep 15, 1997
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