CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
Jewish |
8 |
Servings |
INGREDIENTS
1/4 |
ts |
Salt |
4 |
c |
Flour |
2 |
ts |
Baking Powder |
1 |
ts |
Allspice |
1 |
ts |
Cinnamon |
1 |
ts |
Baking Soda |
1 |
lb |
Honey |
2 |
c |
Coffee; warm |
1 1/2 |
c |
Sugar |
1/2 |
c |
Oil |
1/2 |
c |
Raisins;, (optional) |
4 |
|
Eggs |
INSTRUCTIONS
Recipe By : Mrs. Max Tofle of Congregation Shaare Emeth, St. Louis, MO
Oven at 350°. Sift together 1 c. flour, baking powder, baking soda and
spices. (Can use 3 tsp. instant coffee in 2 c. of water instead of regular
coffee.) Beat together eggs and sugar; add honey and oil. Beat well. Add
dry ingredients and coffee alternately. Add raisins and stir.
Bake in greased and floured loaf pans for 1 hour (glass pan) or 1 hour and
15 minutes (larger metal pan) or until toothpick comes out dry. Can be
frozen.
Posted to JEWISH-FOOD digest by [email protected] on Sep 9, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”