| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cake, Family |
16 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
lb |
Honey |
| 1 |
c |
Coffee, Strong |
| 6 |
c |
Flour, Sifted (Light) |
| 4 |
ts |
Baking Powder |
| 2 |
ts |
Baking Soda |
| 3/4 |
c |
Oil |
| 1/3 |
c |
Whiskey |
| 1 |
pn |
Salt, (In The Eggs) |
| 1 |
ts |
Nutmeg, (Or To Taste) |
| 1 |
ts |
Allspice, (Or To Taste) |
| 1/2 |
ts |
Cloves (Ground), (Or To Taste) |
|
|
Cinnamon, To Taste |
|
|
Walnuts, (about 1/2 cup) |
INSTRUCTIONS
Sift the dry ingredients together. Beat eggs with salt. Add sugar & oil
together. Beat well. Add honey. Mix well. Add coffee & whiskey. alternately
with dry ingredients. Until all are incorporated. Add walnuts if desired,
leaving a few to decorate the top of the cake. Pour into a greased, (brown
paper bag works fine) paper lined Baking Pan (Lasagna sized).
Bake at 350 degrees for 1 hour or more , until cake tests done when a
toothpick inserted in the center comes out clean.
NOTES : I start with the prescribed amounts of spices and then add more
according to smell.
Recipe by: Grandma Fannie Hopin Posted to JEWISH-FOOD digest V97 #149 by
Goldtag1@aol.com on May 2, 1997
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