| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
Cake |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Soft butter |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla |
| 3 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Dairy sour cream |
| 1/2 |
c |
Brown sugar (packed) |
| 1/2 |
c |
Finely chopped walnuts |
| 1 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
CINNAMON-NUT FILLING
From: magwrit1@ix.netcom.com (Michelle Young)
Date: Thu, 1 Aug 1996 15:57:19 -0700
Heat oven to 350 degrees. Grease the tube pan.
Cream butter and sugar thoroughly. Beat in eggs and vanilla. Stir flour,
baking powder, soda and salt together. Mix into creamed butter-sugar
mixture alternately with sour cream.
Spread 1/3 of batter (about 2 cups) into pan. Sprinkle with 1/3 of filling
(about 6 tbsp.). Repeat twice.
Bake 50-60 minutes. Cool slightly in pan before removing.
JEWISH-FOOD digest 292
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Never-ending fulfillment”