| 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 SuperSecDD@aol.com on Sep 9, 1998,
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