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3 Comments:
http://www.recipesource.com/ethnic/non-regional/jewish/00/rec0023.html
http://www.recipesource.com/ethnic/non-regional/jewish/passover-honey-cake1.html
I have made both for friends and they were pretty good.
I added chopped nuts to the second one (raisins too) and it was my fave of the two.
sadiepix at 3:13PM on 04/18/08
"Mabel's Passover Nut Cake" from a 1960s Garden City, L.I. cookbook:
9 eggs, 1 l/2 c. sugar, juice and rind of 1/2 lemon, 1 l/2 c. finely ground walnuts, l l/4 c. cake meal
Beat the egg whites stiff and gradually add sugar. Beat yolks until light and creamy; add juice and rind and add to the whites by folding in carefully. Fold in the walnuts by hand a little at a time, and lastly the cake meal. Grease a 9 inch angel cake pan and dust with cake meal. Pour in the mixture and bake for 1 hour at 350 degrees. Invert the pan when done and let cool.
**I have not made this cake but I have made many of the recipes from this book and they have all been good.**
elaine nan at 4:38PM on 04/18/08
Re "Mabel's Passover Nut Cake" it is: l l/4 c. cake meal. Just wanted to make that ingredient clear.
elaine nan at 4:48PM on 04/18/08