Honey Cake (Lekach) recipe

This cake celebrates the Jewish holidays of Rosh Hashanah and Simhat Torah.

1 cup granulated sugar
1 cup honey
1/2 cup vegetable oil
4 eggs
1 tablespoon finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons brandy
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons instant coffee
2/3 cup cold water
3/4 cup chopped nuts
1/2 cup raisins
Lemon Sugar

Heat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon peel and juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.

Pour into greased 10-inch tube pan or 12-cup fluted tube pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.

Yields 12 to 14 servings.

Lemon Sugar:
1 cup granulated sugar
1/3 cup lemon juice

Mix sugar and lemon juice.