| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | English | Cake | 16 | Servings |
INGREDIENTS
| 1 | c | Honey |
| 3 | Eggs | |
| 1 | c | Sugar |
| 2 | t | Brandy |
| 1 | c | Concentrated tea, very dark |
| tea | ||
| 1 | pn | Clove |
| 1/4 | t | Ginger |
| 1/2 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1 | pn | Salt |
| 3 1/2 | c | Regular flour |
| 1 | t | Baking powder |
| 1 | t | Baking soda, sodium |
| bicarbonate | ||
| 50 | g | Raisins |
| 50 | g | Glaced orange peels |
| 50 | g | Nuts |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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