Recipe - Milk And Honey Cake

1 cup Milk (Pareve milk substitute
may be used)
2 cup White flour 2/3 cup honey
1 cup Wheat germ
One half cup Butter or margarine
1 tablespoon Baking powder
2 Eggs
1 teaspoon Salt

I subscribe to the free Heritage House heritage@jer1.co.il Innernet
Magazine which I get via email once a month. This month it included two
Rosh Hashana recipes which I thought you might like. Incidentally, if
anyone wants to subscribe to this magazine it can be done through
listproc@jer1.co.il. Personally I enjoy their articles very much.

INNERNET MAGAZINE

Recipes for a Sweet New Year!

Reprinted with permission from Jewish Action Magazine, Fall 1993, Orthodox
Union of America, New York.

Preheat oven to 350 degrees. Blend milk or milk substitute and honey over
medium heat (watch carefully). Add butter (dairy recipe) or margarine
(pareve recipe). Allow to cool slightly. Beat eggs and add to mixture. Mix
remaining ingredients and add to mixture. Pour batter into greased bundt
pan. Bake for 30 to 35 minutes or until slightly spongy. (Toothpick
inserted into center should come out clean.)

Posted to JEWISHFOOD digest V97 #013

From: world mizrachi mizrachi@jer1.co.il

Date: Thu, 5 Sep 1996 13:04:55 GMT