Leah rabin's honey cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Honey |
| 1 | cup | Strong coffee |
| 2 | tablespoons | Brandy |
| 3½ | cup | Unsifted all-purpose flour |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Chopped almonds |
| ½ | cup | Chopped raisins |
| 1 | tablespoon | Grated lemon rind |
| 4 | Eggs | |
| 1 | cup | Firmly packed light brown sugar |
| 1 | tablespoon | Vegetable oil |
Directions
A recipe from a lurker - per Jeff's request. About 20 years ago, when her husband was Ambassador to the US, Leah Rabin had an article written about her in the magazine Family Circle and it included this wonderful Honey Cake.
Bake at 300 for one hour 15 minutes in a 10 inch tube pan.
Grease the 10" tube pan. Heat honey and coffee to boiling in a medium size saucepan. Cool completely. Stir in brandy. Sift flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg onto waxed paper, add almonds, raisins and lemon rind. Beat eggs slightly in a large bowl, add honey mixture, sugar adn oil. Beat until smooth and completely blended. Add flour mixture and beat until batter is smooth; pour batter into prepared pan. Bake until center springs back when lightly pressed with fingertip.
Cool in pan on wire rack for 10 minutes; loosen around edges and tube, turn out onto rack to cool completely.
Posted to JEWISH-FOOD digest by "Sanders Family" <sanders@...> on Sep 17, 1998, converted by MM_Buster v2.0l.