| 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 <kurtmag@ashur.cc.biu.ac.il> on Sep 1,
1997
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”