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Jewish Honey Cake
Honig Leikech

1 cup honey
3 large eggs
1 cup sugar
2 tsp brandy
1 cup concentrated tea (very dark tea)
1 pinch clove
1/4 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 pinch salt
3 1/2 cups regular flour
1 tsp. baking powder
1 tsp. baking soda (Sodium bicarbonate)
50 g. raisins
50 g. glaced orange peels
50 g. nuts

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!


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