RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cake, Honey #2: Lekach - pareve
From "Memoirs and Menus-The Confessions Of A Culinary Snob," by Georges Spunt. The book is probably long out of print, but I recommend picking it up if you ever come across it, both for the memoirs and the recipes. Lekach -- Honey Cake for Rosh Hashana ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 eggs 1 cup brown sugar 1/2 cup strong coffee 2 Tbsp oil 1 cup honey 3 1/2 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp allspice 3/4 cup blanched almonds 3/4 cup mixed candied fruit 3 Tbsp brandy 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.
