| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Baixas calo, Bolos |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Raisins |
| 2 1/2 |
c |
Water |
| 1/2 |
c |
Shortening |
| 2 |
c |
Brown sugar |
| 3 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cloves |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
Boil raisins in water for 10 minutes. Strain and add enough water to make 2
cups liquid. Add shortening and brown sugar. Sift together dry ingredients.
Then beat into hot water with raisins and nuts. Bake in bundt or angel cake
pan at 375 degrees for 45 minutes to 1 hour.
NOTES : Can also be baked in 2 loaf pans.
Recipe by: Key Gourmet
Posted to JEWISH-FOOD digest by Liliana Wajnberg <wajnberg@ccard.com.br> on
May 31, 1998
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