THE DETROIT JEWISH NEWS

Honey Cake for the Holidays

WSU Hiliel
Sets Gathering

Bnai Brith Hillel Found-
ation at Wayne State Uni-
versity will have a clean-
up-the-house party 5-10
p.m. Sunday, at the Hillel
House, 14400 W. 10 Mile
Rd. Along with the clean up,
the group will have a bar-
becue.
For information, contact
Sharon Leopold, 535-2953.

When baked goods are
made with wholegrain
ground oat flour, they in-
clude practically all of the
nutrients nature put into
the oats. Wholegrain oats
contain seven B vitamins
and vitamin E. They also
supply nine minerals and
are high in fiber content.

HONEY CAKE
1 to 2 tbsp. vegetable shorten-
ing.

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3/4 cup finely chopped walnuts
or pecans
1 cup all-purpose flour
1 cup ground oat flour*
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 /4 tsp. cloves
3/4 cup hot water
4 tsp. instant coffee crystals or
powder
1 tsp. soda
6 eggs, separated
1/2 cup sugar
1 cup honey
1/2 cup vegetable oil
2 tbsp. cognac, brandy or
brandy extract
1 /4 tsp. cream of tartar
Heat oven to 350 degrees.
Generously grease a 10-inch
tube pan or 12-cup fluted tube
pan; coat evenly with nuts.
Combine flours, baking pow-
der, salt and spices; set aside.
Combine water, coffee crys-
tals and soda; set aside. In
large bowl, beat egg yolks
slightly; add sugar, beating
until light and lemon colored.
Add honey and oil to reserved
coffee mixture; blend into egg
yolks. Stir in cognac. Add dry
ingredients; mix well.
Beat egg whites and cream
of tartar at high speed on elec-
tric mixer until stiff peaks
form. Fold egg whites into bat-
ter. Pour into prepared pan.
Bake for 55 to 60 minutes or
until top springs back when
lightly touched with finger. In-
vert tube pan. (If tube pan does
nothave long enough legs to
allow air to circulate under
cake, invert pan on bottle.)
Cool completely; remove from
pan. Makes one 10-inch tube
cake (12 to 16 servings).
* *
*GROUND
OAT FLOUR
Place 11/4 cups quick or old
fashioned oats, uncooked, in
blender or food processor.
Cover; blend about 60 sec-
onds. Makes about 1 cup.
NOTE: To prepare larger
quantities of ground oat flour,
repeat above directions to
produce amount needed.
Flour can be made ahead and
stored in tightly covered con-
tainer in cool dry place up to 6
months.

Autumn Wedding
for Miss Linden

Friday, August 21, 1981 55

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FOR 1 YEAR
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MISS LINDEN

Judge and Mrs. Joseph S.
Linden of Owosso announce
the engagement of their
daughter, Mindy Joan, to
Jack Brian Cherney, son of
Mr. and Mrs. Fred Cherney
of West Bloomfield.
Miss
Linden
was
graduated from the Univer-
sity of Michigan School of
Education and the Univer-
sity of Detroit, where she
majored in clinical psychol-
ogy.
Her fiance was graduated
from Michigan State Uni-
versity, where he majored
in business administration.
An October wedding is
planned.

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