2 Eggs
1 c Sugar
3/4 c Oil
3/4 c Honey
1/2 ts Bi-carb. soda
1/2 ts Ground Cloves
2 tb Cocoa
1 c Self-raising flour
1 c Plain flour
1 c Boiling water
VARIATIONS
1/2 ts Mixed spices; (optional) –
-and
1/2 ts Cinnamon; (optional)
Oven Temperature: 375 degrees F (190 degrees C).
Mix eggs with sugar. Add remaining ingredients in the following order: oil,
honey, soda, cloves, cocoa and flour. Lastly, add boiling water. Bake for
1-1 1/4 hours.
Add one of the variations, if desired.
NOTES : 1. Honey cake is a favourite for Rosh Ha’Shanah but can be enjoyed
all year round. 2. I like this honey cake better than any other that I have
tasted. It is a wonderfully aromatic and deliciously moist cake, keeps very
well (provided it is stored in an air-tight cake tin) – if it lasts long
enough to be stored! It is remarkably easy to make. If I can make it, so
can anyone! 3. I have never tried the variations because I like it just as
it comes. 4. From “THE AUSTRALIAN JEWISH COOK BOOK: I love to eat Jewish,”
published by the Mothers Book Committee of the Bialik College Parents
Association, Hawthorn, Victoria, p. 72.
Yields
1 Servings
