| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Jewish |
Desserts- c, Z- high hol |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 2 |
T |
Unsweetened cocoa |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground ginger |
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 2/3 |
c |
Honey |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Water |
| 1/4 |
c |
Chopped walnuts, optional |
INSTRUCTIONS
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4- inch loaf
pan, line the base and sides with parchment paper or foil. Sift the
flour with the cocoa, baking powder, baking soda, cinnamon and ginger.
Beat the eggs lightly with a mixer. Add the sugar and honey and beat
until the mixture is very smooth and lightened in color. Gradually add
the vegetable oil and beat until blended. Stir in the flour mixture
alternately with the water, in 2 batches. Last, stir in the walnuts.
Pour the batter into the prepared pan. Bake about 50 minutes or until
a cake tester inserted in the cake comes out clean. Cool in the pan
for about 15 minutes. Turn out onto a rack and carefully peel off the
paper. Wrap in foil when completely cool. (If tightly wrapped, the
cake keeps 2 weeks at room temperature.) Serve in thin slices. Makes 8
to 10 servings. Recipe by: The Low Fat Jewish Cookbook by Faye Levy p.
22 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Nov 12, 1998, converted by MM_Buster v2.0l.
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