Jewish Holiday Cakes, 1986
| 1 1⁄2 hours — 1 10-inch cake | ||||||||||||||||||||||||||
Ingredients
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InstructionsHeat oven to a medium temperature (350F). Beat the egg whites, gradually adding the sugar, until stiff. Add the egg yolks and the oil to the beaten egg whites and stir gently with a wooden spoon. Slowly add the honey to the mixture, stirring all the time, then fold in the spices, vanilla and flour. Pour into the greased tin and bake in heated oven for 45-55 minutes. |
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