Lekach – Honey Cake

Most Jewish families have their own
grandmother’s special recipe for
Honey Cake.
I love the traditional dark moist
version made with dark honey and rye
flour, but I can’t find any of the right
honey this season, and baking time
and temperature can be quite critical
to avoid a dry cake.
So I’m making a lighter version this
year, aromatic with citrus and ginger,
as well as the usual spice mix. It’s
mostly Pearl Ruth Feder’s recipe, but
I’ve substituted Sunflower oil for
vegetable shortening (healthier, and
better flavour). I’ve also adjusted the
spice mix mixture a little and halved
the amount of cloves (I suspect NZ
may have fresher and more pungent
cloves than the USA)
Add a bit more ginger if you like a
very gingery spice cake.

Ingredients
4 eggs
1/2 cup Sunflower oil
1 lemon, juice and rind
1 orange, juice and rind

SIFT TOGETHER
5 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg

BRING TO A BOIL & COOL
1 cup strong, black coffee
1 cup honey
1 cup dark brown sugar
1 cup granulated sugar
1 cup chopped nuts (optional)

Preparation
♦ Beat eggs well
♦ Add oil and grated fruit
rind and juices
♦ Add the pre-sifted dry
ingredients alternately
with the cooled coffeehoney
mixture, stirring
until just mixed
♦ Bake in a 9×12 inch
(23×30 cm) loaf pan in a
moderate oven (350’F/
180’C) for about 1-1/4
hours
Have a sweet year, Simcha

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