1 c Honey
3 lg Eggs
1 c Sugar
2 ts Brandy
1 c Concentrated tea (very dark
-tea)
1 pn Clove
1/4 ts Ginger
1/2 ts Cinnamon
1/4 ts Nutmeg
1 pn Salt
3 1/2 c Regular flour
1 ts Baking powder
1 ts Baking soda (sodium
-bicarbonate)
50 g Raisins
50 g Glaced orange peels
50 g Nuts
From: Juan-Carlos Kiel juan@tavis.enet.dec.com
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 3/4 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,
Yields
16 Servings