| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margerine |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 3/4 |
c |
Yoghurt |
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Brandy or rum |
| 1 |
ts |
Cinnamon |
| 2 |
tb |
Sugar |
INSTRUCTIONS
I've been reading and enjoying the newsletters up till now. Here's a nice
easy cake with brandy from The Pleasures of Your Processor.
Process margerine with sugar and eggs for 2 minutes. Add yoghurt(I use the
same amount of water to keep it parve and it comes out fine) and process 3
seconds. Add flour, baking soda and brandy. Process with 4 quick pulses
just untill blended.
Pour into a well greased 9"inch square pan. Combine cinnamon and sugar and
sprinkle over cake. Cut through with a knife to give a marbled effect.
Bake at 350F for 45 minutes and enjoy!
Posted to JEWISH-FOOD digest V96 #60
Date: Wed, 23 Oct 1996 18:03:19 +0200
From: bitan family <bitan@parker.inter.net.il>
A Message from our Provider:
“Give God what’s right — not what’s left.”