Benne cakes
24 Cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown Sugar; Firmly Packed |
| ¼ | cup | Butter or Margarine; Softened |
| 1 | Egg; Slightly Beaten | |
| ½ | teaspoon | Vanilla Extract |
| 1 | teaspoon | Lemon Juice; Freshly Squeezed |
| ½ | cup | All-purpose Flour |
| ½ | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Sesame Seeds; Toasted |
Directions
Originally from West Africa, Benne translates to sesame seeds in English.
Sesame seeds were traditionally eaten for good luck and this recipe can still be found served in some parts of the American South. Try your luck on it tonight and prepare this sweet little cake as we continue our salute to Black History Month at Recipe-a-Day.com! Pre-heat oven to 325-F degrees. Spread sesame seeds out in one thin layers on a non-greased baking sheet and toast for 8 to15 minutes until lightly browned. Removed sesame seeds to cool and lightly oil or spray the same baking sheet with non-stick cooking oil. Combine brown sugar and butter in a mixing bowl and beat until creamy. Stir in egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Mix until thoroughly blended. Drop mixture by rounded teaspoons onto oiled baking sheet about 2-inches apart. Bake for 15-minutes or until the edges are browned. Best when served warm from the oven.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 14, 1998