Passover Wine And Nut Cake

It is doubtless a most joyful thought that we have redemption through the blood of our adorable Savior. But I have no less comfort in the thought that He is exalted to give repentance and remission of sins... Repentance is in every view so desirable, so necessary, so suited to honor God, that I seek that above all. The tender heart, the broken and contrite spirit, are to me far above all the joys that I could ever hope for in this vale of tears. I long to be in my proper place, my hand on my mouth, and my mouth in the dust... I feel this to be safe ground. Here I cannot err.

Charles Simeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

7		Eggs, separated
1	c	Sugar
1/4	c	Sweet red Kosher wine
1	c	Nuts, finely chopped
1/2	c	Matzo cake meal
1/4	t	Salt

INSTRUCTIONS

Beat egg yolks until thick; slowly beat in sugar and wine. Add dry
ingredients. Fold in by hand, stiffly beaten egg whites. Pour batter
into ungreased 10 inch tube pan. Bake 1 hour at 325 degrees. Cool
inverted upside down in pan. Posted to JEWISH-FOOD digest by "Heardy
VanOver" <heardy@egyptian.net> on Apr 5, 1998

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2096 Calories From Fat: 901 Total Fat: 105.1g Cholesterol: 1302mg Sodium: 1084.5mg Potassium: 1469.7mg Carbohydrates: 231.7g Fiber: 15g Sugar: 207.7g Protein: 73g