Recipe - Lekach

10 ounce Plain flour
4 ounce Wholemeal flour
4 ounce Dark brown sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
2 teaspoon Ground ginger
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
2 ounce Walnuts or almonds
Chopped/toasted/opt
3 ounce Sultanas (optional)
14 fl Oz
8 fl Oz
3 tablespoon Bourbon whisky, brandy or
Water
4 Eggs
2 fl Oz
8 tablespoon Ginger preserve OR
Chopped stem ginger in
Syrup
Icing sugar for dusting
OR
Honey for glazing
Honey
Strong black coffee
Vegtable oil

Preheat oven to 180C/350F degrees. Grease a 9 x 13 inch cake tin; line with
grease proof paper; grease and flour paper.

In a large bowl combine flours, sugar, baking powder, bicarb of soda,
ginger, cinnamon & allspice. Stir in chopped walnuts or almonds and
sultanas if using. Set aside.

In a small saucepan, over mediumlow heat, heat honey with coffee until
warm and remove from heat. Stir in bourbon, brandy or water.

In a large bowl, beat eggs with vegatble oil until well blended. Beat in
ginger preserve or stem ginger. Alternately, in 3 or 4 batches, stir warm
honey mixture and flour mixture into the beaten egg mixture until well
blended.

Pour mixture into prepared tin. Bake until a skewer inserted in centre
comes out with just a few crumbs attached and top springs back whien gently
pressed with finger, I hour. Remove tin to wire rack and cool completely.

Turn out cake on to a rack and then back on to serving plate, so that cake
is right side up. Dust with icing sugar or, if you do not mind a sticky
cake, brush with slightly heated honey, and cut into squares to serve.

Hopes this helps you to have a sweet new year.

Recipe By : dropkin@dircon.co.uk (David Dropkin)

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip