Recipe - Lekach (Honey Cake For Rosh Hashana)

4 Eggs
1 cup Brown sugar
One half cup Strong coffee
2 tablespoon Oil
1 cup Honey
3 One half cup Flour
One fourth teaspoon Salt
1 One half teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Allspice
Three fourths cup Blanched almonds
Three fourths cup Mixed candied fruit
3 tablespoon Brandy

From: Ruth Heiges heiges@post.tau.ac.il

Date: Mon, 12 Aug 1996 17:14:45 +0300 (IDT)
The cookbook I've been posting from lately has an unusual honey cake
recipe. I've served honey cake which had been frozen, with success.

I don't agree with calling a honey cake "lekach," which, for me, means
sponge cake. This is what the author, Georges Spunt, calls it, however, in
"Memoirs & Menus."

Beat eggs and sugar until light and fluffy. Combine cooled coffee, oil and
honey and blend into egg mixture.

Combine flour, salt, spices, baking powder and soda. Sift together. Mix
with fruit and Nuts.

Gradually add flourfruitnut mixture to the eggsugar combination and stir
well to blend, adding the brandy when the batter has been thoroughly mixed.

Grease and flour a large loaf pan or two small ones. Pour cake mixture into
pans.

Bake at 325 F for 4560 minutes or until an inserted toothpick comes out
clean.

Invert pan on a cake rack until cool. Then remove carefully.

JEWISHFOOD digest 314

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.