Honey cake (honig leikech)

16 Servings

Ingredients

Quantity Ingredient
1 cup Honey
3 larges Eggs
1 cup Sugar
2 teaspoons Brandy
1 cup Concentrated tea (very dark tea)
1 pinch Clove
¼ teaspoon Ginger
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 pinch Salt
3½ cup Regular flour
1 teaspoon Baking powder
1 teaspoon Baking soda (sodium bicarbonate)
50 grams Raisins
50 grams Glaced orange peels
50 grams Nuts

Directions

From: Juan-Carlos Kiel <juan@...> Date: 23 Nov 1995 07:04:10 -0700 Jews celebrate Rosh Hashanah - the beginning of the new year. The tradition prescribes that we have to eat sweet things -as an omen for a sweet new year. As such we serve slices of apple covered with honey. The real staple is the Honig-leikech (the honey cake). This is my wife, Elena, recipe. This honey-cake is the same that greets us as we return from the temple after Yom-Kippur, to break the fast.

Beat sugar, honey and eggs for 5 min. 2. Add tea and brandy Add spices In a separate bowl, mix flour with baking soda and baking powder. Incorporate to the sugar, honey, egg, etc., cream. Mix raisins, peels and nuts with a bit of flour and add to the preparation. Fill 2 Aluminum English cake molds (10cm W * 30cm L * 5cm H) up to ¾ of their height. (My grandmother used to make this cake in around mold with a hole in the center). Bake for 20 min. at 160 C. Now the mix will reach the border of the mold. Rise temp. to 180 C and bake for another 30 min. until done. Let cool, slice and serve .

This cake can be stored for up to 2 weeks wrapped in aluminum foil and it can be frozen to keep it for longer periods.

A good and sweet New Year for everybody! REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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