Honey Cake

Title:
Honey Cake

Yield:
1 Servings

Categories:
Cakes,
Jewish,
Kosher




Ingredients:





     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


 
on Sep 12, 1997