| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Cakes | 1 | Servings |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Sugar |
| 2 | tb | Salad Oil |
| 3 1/2 | c | Flour |
| 2 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Ginger |
| 1/4 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1 | ds | Cloves |
| 1 | c | Honey |
| 1 | c | Warm Coffee |
| 1/2 | c | Walnuts Or Other |
INSTRUCTIONS
Beat eggs with sugar. Stir in salad oil. Put aside. Sift already sifted & measured flour with dry ingredients. (2 times) Mix coffee with honey. Stir into egg mixture; alternating with dry ingredients, first dry-last dry, til smooth. Stir in chopped nuts. Mixture will be soft-almost liquid. Into well greased and floured tins. ( I use 2 - 9 x 5 x 3 or 8.5 x 4.5 x 2.5 ) Bake at 350 for 50 min. Check may need to stay 60-70 min. Cool, then turn onto racks. Posted to JEWISH-FOOD digest V96 #021 Date: Fri, 13 Sep 1996 17:30:38 +0200 From: "Abraham I.Lebowitz" <[email protected]>
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