| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Honey |
| 1 | c | Sugar |
| 3 | c | Sifted flour |
| 1/4 | c | Oil |
| 1 | c | Tea (prepared from 1 tea bag). |
| 3 | Eggs (size #2 or #1, Israel) | |
| 1 | ts | Soda bic. |
| 1 | ts | Lemon juice |
| 1 | ts | Vanilla extract |
| 3/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground cloves |
| 2 | tb | 777 (a type of brandy). |
| Pyrex baking dish – 3 liter |
INSTRUCTIONS
recipe: Kay Skaist instructions: Mix sugar, honey, eggs and oil. Add spices, flour and soda bic. Pour batter into baking dish. Bake for 3/4 hrs. at medium heat optional: add raisins, peanuts etc. (I don't). comment: I find that the cheaper brands of honey work best with this cake. Posted to JEWISH-FOOD digest V97 #018 From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il> Date: Tue, 10 Sep 96 15:46:15 PDT
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