HONEY CAKE

HONIK LEKACH

HONEY CAKE

 Made by: Nancy Bennett

from Jewish Cooking for Pleasure, by Molly Lyons Bar-David, a Canadian writer who emigrated to Israel and was food critic the Jerusalem Post.. Every Rosh Hashana. every year since they left for university, I ship cakes made from this recipe to my two sons.  They save half to break their Yom Kippur fast, along with a glass of schnops.

1 c. strong coffee

1¾ c. honey (use less for less sweet cake (1¼ c.)

3 tablespoons brandy

4 eggs

4 tablespoons oil

8 oz. brown sugar (use less for less sweet cake—4 oz.)

14 oz. flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon powdered cinnamon

¼ teaspoon ground cloves

¼ teaspoon powdered ginger

¼ teaspoon ground allspice

¼ teaspoon grated nutmeg

8 oz. chopped almonds, candied citron peel, and raisins (mixed in desired proportions) (I use 3 oz. of each)

Grease two large loaf pans or one bundt pan.

Mix coffee and honey in a small pot.  Bring to the boil and let cool.  Add the brandy.   Toast the almonds slightly (either in a frying pan or bake briefly in the oven or microwave).  Using a whisk or sifter, mix flour, baking powder, baking soda, and spices.  Stir in nuts and fruits.  Beat the eggs, stir in the oil and sugar.  Stir the flour mixture into the egg mixture alternately with the coffee-honey mixture.

Pour batter into the two loaf pans, making sure equal amounts of fruit and nuts go into each.  Or into one ring or Bundt pan.  Bake in a very moderate oven (300 degrees F.) for 30 minutes, then reduce heat to 275 degrees F. for another 40 minutes.  Bake another 10 minutes for bundt pan.  Cake is moist and almost candy-like at this point.  Can be baked longer for a drier cake, but I prefer the moister version.

Invert the pans until the cake is cool.