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| General Category : Cakes |
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| Food Group : Eggs, Grains, Fruits, Nuts |
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| Cuisine Type : Jewish |
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| Preparation Method : Bake |
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| Other Criteria : Hanukkah |
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by the Jewish Women International of Canada
"This cake has been passed down through the generations - I used to watch my mother make this cake, and that's how I learned to make it," says Bella Tatoff, who contributed the recipe to the book. If you like, you can substitute brandy for the whisky. As well, lining the pan with parchment paper makes it easy to remove the cake. |
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Ingredients
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1/2 cup (125 mL) vegetable oil |
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1 cup (250 mL) granulated sugar |
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3 eggs, separated |
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1 cup (250 mL) liquid honey |
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1 peeled grated apple |
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1 cup (250 mL) raisins |
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3 cups (750 mL) all-purpose flour |
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1 tbsp (15 mL) baking powder |
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1 tsp (5 mL) baking soda |
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1/4 cup (60 mL) whisky or apple juice |
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1 seeded grated orange, including rind |
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1 seeded grated lemon, including rind |
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1/2 cup (125 mL) chopped walnuts |
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Preparation
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In large bowl, combine oil, sugar and egg yolks; mix well. Stir in honey and apple. Combine raisins with ½ cup (125 mL) of the flour; stir into batter.
Sift remaining flour with baking powder and baking soda. Add to batter in two additions, stirring well after each one. Stir whisky, grated orange and lemon, and nuts into batter.
Beat egg whites until stiff; fold into batter. Pour into greased 13- x 9-inch (3.5 L) baking pan; bake in 325°F (160°C) oven for 1 hour.
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Source
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Homemakers Magazine: Dec./Jan. 2005
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