| 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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