Milk and honey cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk (Pareve milk substitute may be used) |
| 2 | cups | White flour 2/3 cup honey |
| 1 | cup | Wheat germ |
| ½ | cup | Butter or margarine |
| 1 | tablespoon | Baking powder |
| 2 | Eggs | |
| 1 | teaspoon | Salt |
Directions
I subscribe to the free Heritage House <heritage@...> Innernet Magazine which I get via e-mail once a month. This month it included two Rosh Hashana recipes which I thought you might like. Incidentally, if anyone wants to subscribe to this magazine it can be done through listproc@.... Personally I enjoy their articles very much.
INNERNET MAGAZINE
Recipes for a Sweet New Year!
Reprinted with permission from Jewish Action Magazine, Fall 1993, Orthodox Union of America, New York.
Preheat oven to 350 degrees. Blend milk or milk substitute and honey over medium heat (watch carefully). Add butter (dairy recipe) or margarine (pareve recipe). Allow to cool slightly. Beat eggs and add to mixture. Mix remaining ingredients and add to mixture. Pour batter into greased bundt pan. Bake for 30 to 35 minutes or until slightly spongy. (Toothpick inserted into center should come out clean.) Posted to JEWISH-FOOD digest V97 #013 From: world mizrachi <mizrachi@...> Date: Thu, 5 Sep 1996 13:04:55 GMT
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