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Title: Honey Cake Categories: Cakes, Jewish, Kosher/pare Yield: 1 Servings 2 Eggs 1 c Sugar 3/4 c Oil 3/4 c Honey 1/2 ts Bi-carb. soda 1/2 ts Ground Cloves 2 tb Cocoa 1 c Self-raising flour 1 c Plain flour 1 c Boiling water ---------------------------------VARIATIONS--------------------------------- 1/2 ts Mixed spices; (optional) - -and 1/2 ts Cinnamon; (optional) Oven Temperature: 375 degrees F (190 degrees C). Mix eggs with sugar. Add remaining ingredients in the following order: oil, honey, soda, cloves, cocoa and flour. Lastly, add boiling water. Bake for 1-1 1/4 hours. Add one of the variations, if desired. NOTES : 1. Honey cake is a favourite for Rosh Ha'Shanah but can be enjoyed all year round. 2. I like this honey cake better than any other that I have tasted. It is a wonderfully aromatic and deliciously moist cake, keeps very well (provided it is stored in an air-tight cake tin) - if it lasts long enough to be stored! It is remarkably easy to make. If I can make it, so can anyone! 3. I have never tried the variations because I like it just as it comes. 4. From "THE AUSTRALIAN JEWISH COOK BOOK: I love to eat Jewish," published by the Mothers Book Committee of the Bialik College Parents Association, Hawthorn, Victoria, p. 72. Recipe by: Mrs. Nechama Stub, Melbourne Posted to JEWISH-FOOD digest V97 #247 by Marta Levine |