| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Honey |
| 1 | c | Sugar |
| 3 | c | Sifted flour |
| 1 | Cap oil (about 1 tbs.) | |
| 1 | c | Decaffeinated tea (prepared from 1 tea bag) |
| 6 | Egg whites | |
| 1 | ts | Baking soda |
| 1 | pk | Vanillin sugar |
| 3/4 | Ground cinnamon | |
| 1 | pn | Allspice |
| 1 | pn | Nutmeg |
INSTRUCTIONS
To Shoshana, who posted the moist honey cake recipe - Thank You! My daughter baked it with very little help from me, and it was so good, that we copied it for a recipe shower that my other daughter attended. We improvised a little: Mix sugar, honey, eggs, and oil. Add tea. Add rest of ingredients. Bake at 350 degrees for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Not only was this light and moist, but I really liked the tea flavoring instead of the traditional coffee! Posted to JEWISH-FOOD digest V97 #038 From: Unkap@aol.com Date: Wed, 25 Sep 1996 13:17:40 -0400
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