| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Cakes, Jewish, Kosher/pare | 1 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Sugar |
| 3/4 | c | Oil |
| 3/4 | c | Honey |
| 1/2 | ts | Bi-carb. soda |
| 1/2 | ts | Ground Cloves |
| 2 | tb | Cocoa |
| 1 | c | Self-raising flour |
| 1 | c | Plain flour |
| 1 | c | Boiling water |
| 1/2 | ts | Mixed spices; (optional) – and |
| 1/2 | ts | Cinnamon; (optional) |
INSTRUCTIONS
VARIATIONS Oven Temperature: 375 degrees F (190 degrees C). Mix eggs with sugar. Add remaining ingredients in the following order: oil, honey, soda, cloves, cocoa and flour. Lastly, add boiling water. Bake for 1-1 1/4 hours. Add one of the variations, if desired. NOTES : 1. Honey cake is a favourite for Rosh Ha'Shanah but can be enjoyed all year round. 2. I like this honey cake better than any other that I have tasted. It is a wonderfully aromatic and deliciously moist cake, keeps very well (provided it is stored in an air-tight cake tin) - if it lasts long enough to be stored! It is remarkably easy to make. If I can make it, so can anyone! 3. I have never tried the variations because I like it just as it comes. 4. From "THE AUSTRALIAN JEWISH COOK BOOK: I love to eat Jewish," published by the Mothers Book Committee of the Bialik College Parents Association, Hawthorn, Victoria, p. 72. Recipe by: Mrs. Nechama Stub, Melbourne Posted to JEWISH-FOOD digest V97 #247 by Marta Levine <marta.levine@usa.net> on Sep 12, 1997
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