ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Brasadel (Jewish Coffee Cake)

1 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
3/4 cups walnuts plus additional 1/2 cup
3/4 cup sugar
Cinnamon to taste

Beat together the shortening, 1 cup sugar and eggs. Sift together the flour, baking powder, salt and baking soda. Combine the mixtures. Add sour cream and vanilla and beat together. Then add 3/4 cup nuts (the original recipe called for raisins). Pour 1/2 of the batter into tube pan. Sprinkle 1/2 cup nuts on top, then add the rest of the batter.

Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.

Bake in 350 degree oven for approximately 1 hour.

Note: The family decorates the cake with maraschino cherry halves and walnut halves.

-- Lou Dell'Aquila

Monday, December 20, 1999

bottom navigation bar Terms of Use  Privacy Policy