Oregon's kosher maven's honey cake (p)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Sifted Flour |
| 2½ | teaspoon | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cream Of Tartar |
| 1 | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| 3 | larges | Eggs -- separated |
| 1 | tablespoon | Fresh Lemon Juice |
| Grated Rind Of A Lemon | ||
| ⅓ | cup | Oil |
| 1 | cup | Honey |
| 1 | cup | Warm Black Coffee |
| ½ | cup | Slivered Almonds |
Directions
Mix the flour, baking powder, baking soda, salt, and cream of tartar into a bowl. Make a well in the center and add the sugar, cinnamon, egg yolks, lemon juice and rind, oil, honey, coffee and the almonds.
Beat the egg whites until stiff. Gently fold the egg white mixture into the batter. Pour the batter into a greased and floured 10 inch tube pan. Bake 350 for 60 minutes or until done.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking