BeingJewish.org - Jewish Cooking Expert

Drunken Angel Cake (pareve)
serves 4

1/4 cup sherry
2 tablespoons Sabra or other orange flavored liqueur
2 teaspoons lemon juice
4 (1-inch thick) slices angel food cake
cinnamon

In a cup, mix the sherry, Sabra and lemon juice. Set aside. Place angel food cake slices in toaster oven or toaster to toast lightly. Place one slice on each of four dessert plates. Drizzle with sherry mixture. Dust with cinnamon and serve.

For a dairy meal: top with a dollop of whipped cream or ice cream.

approx. nutrients per serving: calories – 110 protein – 2g carbohydrates – 20g

fat – 0mg cholesterol – 0mg sodium – 214mg

This recipe from the article Two Easy Indian Summer Suppers

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.