| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
|
14 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Flour |
| 1 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Ground ginger |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Anise seed; ground |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 2 |
lg |
Eggs; lightly beaten |
| 3/4 |
c |
Honey |
| 1 |
c |
Warm water |
| 1/3 |
c |
Dark rum; (or amber) |
INSTRUCTIONS
1 .Preheat oven to 400 degrees. Butter and lightly flour a 9x5x3 loaf pan.
2. In a large mixing bowl, stir together the flour, sugar, baking powder,
salt, and all of the spices. Make a well in the center of the combined dry
ingredients. In a small bowl, whisk together the eggs, honey, water, and 2
tablespoons of the rum. Pour the liquids into the well, and stir with a
sturdy wooden spoon until thourough combined with the dry intredients to
make a smooth but thick batter. Spread the batter evenly into the prepared
pan.
3. Bake the bread for 15 minutes and then reduce the temperature to 325
degrees. Continue baking until a toothpick inserted in the enter of the
loaf comes out clean, 40 to 45 minutes more (when I made it, it needed
quite a bit longer than that in the oven!). Turn the bread out onto a rack
to cool. As the bread is cooling, brush it lightly all over with the
remaining rum so that it is absorbed by the warm bread. When ready to
serve, cut the bread into 1/2 inch slices. The bread lasts at least 1 week,
well wrapped in plastic wrap.
Recipe by: Sarah Lee Chase/Pedaling Through Burgandy
Posted to JEWISH-FOOD digest Volume 98 #022 by Barbara Wand
<bwand@ccs.neu.edu> on Jan 11, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”