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1 3/4 c Honey
1 c Strong coffee
2 tb Brandy
3 1/2 c Unsifted all-purpose flour
3 ts Baking powder
1 ts Baking soda
1 1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Chopped almonds
1/2 c Chopped raisins
1 tb Grated lemon rind
4 Eggs
1 c Firmly packed light brown
-sugar
1 tb Vegetable oil
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.
Yields
1 Servings
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