Yield: 16 Servings
Measure | Ingredient |
---|---|
6 \N | Eggs |
1 pounds | Honey |
1 cup | Coffee, Strong |
6 cups | Flour, Sifted (Light) |
4 teaspoons | Baking Powder |
2 teaspoons | Baking Soda |
¾ cup | Oil |
⅓ cup | Whiskey |
1 pinch | Salt, (In The Eggs) |
1 teaspoon | Nutmeg, (Or To Taste) |
1 teaspoon | Allspice, (Or To Taste) |
½ teaspoon | Cloves (Ground), (Or To Taste) |
\N \N | Cinnamon, To Taste |
\N \N | Walnuts, (about 1/2 cup) |
Sift the dry ingredients together. Beat eggs with salt. Add sugar & oil together. Beat well. Add honey. Mix well. Add coffee & whiskey. alternately with dry ingredients. Until all are incorporated. Add walnuts if desired, leaving a few to decorate the top of the cake. Pour into a greased, (brown paper bag works fine) paper lined Baking Pan (Lasagna sized).
Bake at 350 degrees for 1 hour or more , until cake tests done when a toothpick inserted in the center comes out clean.
NOTES : I start with the prescribed amounts of spices and then add more according to smell.
Recipe by: Grandma Fannie Hopin Posted to JEWISH-FOOD digest V97 #149 by Goldtag1@... on May 2, 1997