Unicorn (Unicorn@Indenial.com)
Tue, 21 Sep 1999 05:12:49 -0400
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
It takes a brave reader to admit she sent in a food funny like
this one. Butterfly Parvonae is one brave gal.
Once I got angry at the chef of an Italian restaurant, so I gave him a
pizza my mind.
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I am told that honey cakes are a Russian tradition that dates back
hundreds of years. They are frequently eaten plain, but are usually
sandwiched together with jam as in our recipe.
Honey Cakes
1/3 cup (80 ml) sugar
1/4 tsp (1 ml) salt
3 tsp (15 ml) baking soda
1/2 tsp (2 ml) each: ground cloves, ground
cinnamon, ground cardamom, ground ginger
1+1/2 cups (375 ml) vegetable oil
8 large eggs
1 cup (250 ml) honey
1+1/2 cups (375 ml) warm water
4 cups (1 L) rye flour
1/2 cup jam or preserve of your choice
Grease and flour two 8 inch (20 cm) round baking pans. Combine all
the ingredients except for the jam in a mixing bowl and mix with an
electric beater set at its slowest speed for 1 minute. Increase the
speed of the beater to medium and beat the batter for 15 minutes. The
batter should have large air bubbles; if no bubbles are present, beat
for an additional 5 minutes. Allow the batter to rest for 10 minutes,
then pour into the prepared baking pans. Bake in a preheated 275F
(130C) for 1 hour, until deep golden in color. Remove from the oven
and allow to rest 10 minutes. Turn out on a cake rack and allow to
cool. Place one cake on a serving plate and spread the jam or
preserves on top. Top with the remaining cake. Serves 8 to 12.
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