International Recipes
Honey Cake (Lekach)
This cake celebrates the Jewish holidays of Rosh Hashanah and Simhat Torah.
Yield: 12 to 14 servings
Ingredients
Cake
- 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
- 1 cup granulated sugar
- 1/3 cup lemon juice
Instructions
Cake
- Heat oven to 350 degrees F.
- Beat sugar, honey, oil, eggs, lemon peel and juice and brandy in a 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 a greased 10 inch tube pan or 12 cup fluted tube pan.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour 10 minutes.
- Cool in pan for 15 minutes.
- Remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
Lemon Sugar
- Mix sugar and lemon juice.