4 Eggs
1 c Brown sugar
1/2 c Strong coffee
2 tb Oil
1 c Honey
3 1/2 c Flour
1/4 ts Salt
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1 ts Allspice
3/4 c Blanched almonds
3/4 c Mixed candied fruit
3 tb 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 flour-fruit-nut mixture to the egg-sugar 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 45-60 minutes or until an inserted toothpick comes out
clean.
Invert pan on a cake rack until cool. Then remove carefully.
JEWISH-FOOD digest 314
From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
8 Servings