| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Oil |
| 4 | Eggs | |
| 1 | c | Honey |
| 3/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla |
| 2 | c | Flour |
INSTRUCTIONS
I make this every year. Got it from my mother who got it from her mother. It's very good, but burns very easily. It has to be baked at a lower temperature and can sometimes take 1.5 to 2 hours to be done. Mix ingredients together, beating until mixture is smooth and fluffy. Bake at 300 degrees for 1 hour. Lower temperature to 275 degrees and monitor at 15 minute intervals. Posted to JEWISH-FOOD digest by Hanna Berger <hannab@jagunet.com> on Sep 9, 1998, converted by MM_Buster v2.0l.
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