| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | c | Shortening |
| 1 | c | Plus 2 tablespoons sugar |
| 2 | Eggs | |
| 1 | c | Honey |
| 1 | c | Black coffee |
| Raisins |
INSTRUCTIONS
Source: My mother 1. Sift flour, cinnamon, allspice, baking powder and baking soda. 2. Cream shortening and sugar. 3. Add eggs and honey. 4. Mix dry ingredients alternately with 1 cup black coffee. Add raisins. 5. Bake in greased 9 x 13" pan at 350 F for 15 minutes, then lower heat to 325 F for 45 minutes to 1 hour. (This recipe was originally for two loaf pans.) Posted to JEWISH-FOOD digest V97 #242 by Gilda Kurtzman <[email protected]> on Sep 1, 1997
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