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Name: Leah Rabins Honey Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 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 Lemon Rind grated; 4 Eggs; 1 c Firmly packed light brown; 1 tb Vegetable oil

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INGREDIENTS

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 Lemon Rind ; grated
4 Eggs
1 c Firmly packed light brown
1 tb Vegetable oil

Servings

INSTRUCTIONS

A recipe from a lurker - per Jeffs 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" on Sep 17, 1998,

NOTES

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Leah Rabins Honey Cake

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 Lemon Rind grated
4 Eggs
1 c Firmly packed light brown
1 tb Vegetable oil

A recipe from a lurker - per Jeffs 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@metranet.net> on  Sep 17, 1998,

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Nutrition

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Serving Size: 1 Serving (2033g)
Recipe Makes: 1 Servings

Calories: 4187
Calories from Fat: 1226 (29%)

Amt Per Serving		% DV

	Total Fat 136.2g	182 %
	Saturated Fat 34.2g	171 %
	Monounsaturated Fat 58.9g
	Polyunsanturated Fat 23.6g
Cholesterol 4230mg		1302 %
Sodium 3777mg		130 %
Potassium 2427.2mg		64 %
Total Carbohydrate 574g		169 %
	Dietary Fiber 20.2g	81 %
	Sugars, other 553.8g
Protein 178g		254 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4187

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