| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Jewish |
Desserts- c, Z- high hol |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 2 |
tb |
Unsweetened cocoa |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 2 |
lg |
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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