| 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
A Message from our Provider:
“Jesus welcomes you back”