Recipe - Passover Wine And Nut Cake

7 Eggs; separated
1 cup Sugar
One fourth cup Sweet red Kosher wine
1 cup Nuts; finely chopped
One half cup Matzo cake meal
One fourth teaspoon Salt

Beat egg yolks until thick; slowly beat in sugar and wine. Add dry
ingredients. Fold in by hand, stiffly beaten egg whites. Pour batter into
ungreased 10 inch tube pan. Bake 1 hour at 325 degrees. Cool inverted
upside down in pan.
Posted to JEWISHFOOD digest by "Heardy VanOver" heardy@egyptian.net on
Apr 5, 1998