| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
English |
Cake |
16 |
Servings |
INGREDIENTS
| 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 |
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
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