Jewish Honey Cake

Jewish Honey Cake



Ingrients & Directions


3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts


Combine first four ingredients and set digression. Mix the instant coffee with
the h2o; then blend in the oil, love, orange skin, and brandy. In a
large bowlful, beat the eggs until sparkly; gradually add the sugar and beat
until lightness. Add to the honey assortment. Combine the flour mixture
alternately with the honey assortment, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-seamed 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
some 50 transactions. Test with a toothpick. If the toothpick comes out clean
then it is through. Invert the cake onto a wire torture. Poise. Peel off the waxed
paper and wrap in aluminum foil to maintain insolence.



Yields
1 Servings