| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Russian |
Cakes, Christmas, Russian |
10 |
Servings |
INGREDIENTS
| 4 |
oz |
Butter |
| 4 |
lg |
Eggs |
| 14 |
oz |
Honey |
| 14 |
oz |
Unbleached All-Purpose Flour ; 3 Cups |
| 1/2 |
ts |
Ground Ginger |
| 1/2 |
ts |
Ground Nutmeg |
| 1/2 |
ts |
Ground Cloves |
| 1 |
ts |
Cinnamon |
| 2 |
ts |
Baking Powder |
INSTRUCTIONS
Cream the butter and separate the eggs. Add the room temperature yolks,
one at a time, to the butter and beat well. Mix in the honey. Sift the
flour, baking powder, and spices twice and add to the butter mixture.
Whip the egg whites until stiff. Fold a little of the egg whites into the
batter, then add the rest of them, folding them gently into the batter.
Pour the batter into a guttered and floured loaf pan. Bake in a preheated
350 Degrees F. oven until firm on top and a toothpick inserted in the
center comes out clean, about 1 hour. Cool, in the pan, for 10 minutes,
then remove and finish cooling on a wire rack.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip
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