Honey Cake for Rosh Hashanah

Our very good friends are Jewish and they regularly share their holiday traditions and tables with their non-Jewish friends, just as we share our traditions and cultures with them. We have all learned so much from each other and it is interesting and fun. This Sunday we will be sharing their second night Rosh Hashanah dinner with them. This is their New Year and is a happy occasion. Many lovely and simple foods signify this holiday....honey, apples, pomegranates and lovely Challah bread. As my hostess gift, I am bringing a Lekach. Lekach is the Hebrew word for Honey Cake and is one of the traditional foods eaten during the holiday to celebrate a "sweet" new year. I have never made this before and I am hoping it turns out well. But it sounds so delicious. I imagine the aroma in the house will be exquisite! So this will take up part of my Saturday as it says to make it the day before. I will have a hard time not trying it! Wish me luck!! And L'Shana Tovah Tikatevu!!

Lekach (Honey Cake)
Ingredients
2/3 C. light brown sugar

2/3 C. honey

1/2 C. vegetable shortening

2 large eggs

1/4 C. apple juice

1 tsp. grated lemon rind

2 1/2 C. all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/2 C. raisins

1/2 C. chopped walnuts

Directions
Preheat oven to 350 degrees. Grease a 9-inch loaf pan.

Beat the brown sugar, honey and shortening in a large bowl with electric mixer on high speed until fluffy. Beat in the eggs, apple juice and lemon rind.

Stir in flour, baking powder, cinnamon, baking soda and salt just until flour is moistened.

Fold in raisins and nuts; transfer to greased pan.

Bake bread 50-55 minutes or until a cake tester inserted in the center comes out clean. Cool 5 minutes in pan, then remove to wire rack to cool completely.

Tip: When measuring sticky ingredients like honey, lightly oil the inside of the measuring cup. Remember to use a liquid measure for the honey in this recipe. Also, make a day ahead for even better flavor.

Yield: 12 servings