Honey Cake (Lekach)

This cake celebrates the Jewish holidays of Rosh Hashanah and Simhat Torah.

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

  1. Cake: Heat oven to 350 degrees F.
  2. Beat sugar, honey, oil, eggs, lemon peel and juice and brandy in large mixer bowl on medium speed 2 minutes.
  3. 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.
  4. Fold in 1/2 cup of the nuts and the raisins.
  5. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
  6. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes.
  7. Cool in pan for 15 minutes.
  8. Remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
  9. Lemon Sugar: Mix sugar and lemon juice.

12 to 14 servings

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