Jewish Holiday Cakes, 1986
| 1 1⁄2 hours — 1 large loaf tin cake or 2 small ones | |||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat oven to a medium temperature (325F). In the mixer bowl, beat the butter or margarine with the sugar until light and fluffy. Beat in the eggs, one after the other. Add the honey, jam, cloves, cinnamon and brandy and mix well. Alternately add the flour and the hot chocolate, beating well after each addition. Line the tin with wax paper and pour in the batter. Bake in heated oven for 1 to 1-1/4 hours (1-1/4 hours if using a large tin; 1 hour if using 2 small ones.) About 10 minutes before the cake is done, sprinkle the halved almonds on top. |
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NotesFor 1 cup of hot chocolate, combine 1 teaspoon unsweetened cocoa powder, 1 cup hot water and 2 teaspoons sugar. |
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