| 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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