Instructions: Preheat oven to 400 degrees and grease one 9- by 5-inch loaf pan and line bottom and sides with greased parchment paper.

In a large bowl, pour the hot water over the honey, and stir to thin consistency. Add the sugar, baking soda, and baking powder; stir to dissolve. Add the rum, spices, and crystallized ginger; stir to combine. Add rye flour slowly, and combine well; then add all-purpose flour slowly, and continue to combine. Add the orange rind, raisins and almonds, stirring 25 strokes to blend.

Transfer to the prepared pan and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake until deep brown in color, about 1 hour 20 minutes. Test for doneness with a skewer in the center of the cake; if it comes out clean and dry, the cake is done.

Cool the cake on a cooling rack. Turn each loaf on its side and remove the parchment paper. When the cake is completely cooled, wrap in aluminum foil and allow to age for a few days.

Makes 1 loaf.

Cuisine: "Jewish"

Yield: 1 loaf

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