Honey Cake (Lekach)
|Sugar||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Hot black coffee||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Coarsely chopped walnuts||3⁄4 Cup (12 tbs)|
|Finely chopped candied citron||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Powdered cloves||1⁄4 Teaspoon|
Beat 4 eggs at high speed until light and creamy.
Gradually add 1 cup sugar, beating until mixture is thick and lemon-colored.
Blend 1/2 cup honey with 1/2 cup hot black coffee and 1/4 cup salad oil.
Cool and fold into beaten eggs.
Fold in 3/4 cup each golden raisins and coarsely chopped walnuts and 1/2 cup finely chopped, candied citron.
Sift together 3 1/2 cups sifted all-purpose flour, 2 teaspoons baking powder, 1 teaspoon each salt and grated lemon rind, 1/2 teaspoon each allspice and cinnamon and 1/4 teaspoon powdered cloves.
Fold into mixture, with 2 tablespoons brandy.
Pour into a greased and floured 15 1/2x10 1/2x1 1/2-inch jelly roll pan that has been lined with waxed paper.
Bake 45 to 60 minutes at 350Â°, or until browned, and surface springs back when lightly touched.
Invert cake onto wire rack and peel off paper.
Turn right side up onto second rack.
Cool completely on rack before cutting into squares and diamond shapes.