Prep 40 mins
Cook 0 mins
This cake is a recipe I received from Maha Aborjay while living in Hia T'lool, Irbid Jordan. She is a fabulous cook and manager of the Home Economics teachers for Northern Jordan. She taught me alot and I will always be grateful. I hope you enjoy this cake that is so simple to make and delicious with a cup of hot tea.
- Mix this all together in a big bowl.
- Pour into a greased sheet cake pan.
- Cook at 325°F for about 25- 30 minutes.
- Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.
Becki, I am sorry it has taken so many years to respond! I just looked up the recipe again since I have both oranges and coconut in abundance for some reason in my home right now. I haven't even looked at the recipe but it seems strange that no sugar was added. So yes, I am certain you must add sugar. I will look for the recipe in one of my cookbooks, It is from my sister in law in Jordan. Yes, you could certainly pour a sugar syrup flavored any way you like and enjoy. Thank you. Kim
My dear Kim. You forgot to write quantity of sugar! I made this and realised it was missing so added about 1.5-2 cups. It is very good. Should it not have a sugar syrup poured over it? this is usually done to eastern semolina cakes.