Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Honey |
| 1 cup | Sugar |
| 3 cups | Sifted flour |
| 1 \N | Cap oil (about 1 tbs.) |
| 1 cup | Decaffeinated tea (prepared from 1 tea bag) |
| 6 \N | Egg whites |
| 1 teaspoon | Baking soda |
| 1 pack | Vanillin sugar |
| ¾ \N | Ground cinnamon |
| 1 pinch | Allspice |
| 1 pinch | Nutmeg |
To Shoshana, who posted the moist honey cake recipe - Thank You! My daughter baked it with very little help from me, and it was so good, that we copied it for a recipe shower that my other daughter attended. We improvised a little:
Mix sugar, honey, eggs, and oil. Add tea. Add rest of ingredients. Bake at 350 degrees for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Not only was this light and moist, but I really liked the tea flavoring instead of the traditional coffee! Posted to JEWISH-FOOD digest V97 #038 From: Unkap@...
Date: Wed, 25 Sep 1996 13:17:40 -0400