From September 21 1973
For hundreds of years Jews have eaten honey cake on Rosh Hashana, because honey is sweet and that is what we want the months ahead to be. Ask mother to help you make this one.
Ingredients
● 8 oz flour
● 1 egg
● 1 teaspoonful ground ginger
● 2 oz butter or margarine
● 1 level teaspoon bicarbonate of soda
● 1/2 tbsp of honey
● 1/2 teacupful of milk
● 1/2 teaspoonful of mixed spice
● shredded almonds
Method
● Sieve together the flour, ginger and spice.
● Put the butter and honey into a mixing bowl.
● Stand the bowl over very hot water until the butter has melted.
● Then add the egg (beaten) and stir in sieved flour, ginger and spice.
● Lastly, slightly warm the milk, dissolve the bicarbonate of soda in it and add to the mixture. Mix thoroughly.
● Then turn into a shallow tin, about nine inches across, which has been well greased.
● Sprinkle with shredded almonds
● Bake in a slow oven (350° or Regulo No. 3) for 1 1/2 hours. Your cake can spoil if you open the oven door too much when it is cooking. It would be wise, however, to see how it is getting on after about 3/4 of an hour and about fifteen minutes later.
Be teavon!