Honey Cake (Lekach)

Honey Cake (Lekach)

I developed this recipe for a local Jewish bakery. There are a million and one recipes for honey cakes out there, and believe me, I went through a good many of them before striking out on my own and coming up with this one. I opted for a cake that is fairly light, and delicately spiced as honey cakes go. This is also a quick mixed cake. And, if you omit the frosting, it's pareve as well. --CM

Group I:
3 1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
2 tsp. nutmeg

Group II:
1 cup honey (choose a light colored variety)
1 cup oil
1/2 cup sugar
4 eggs
1 cup strong coffee, cooled

Group III:
3/4 cups coarsely chopped walnuts, dredged in a little flour (this will help prevent them from sinking)


Mix together Group I ingredients in a large bowl. Mix together group II ingredients in a separate bowl. Pour II into I and stir to combine. Stir in the walnuts and pour into greased, floured pan (13x9 or two 9-inch rounds).

Bake at 325 until cake springs back when lightly touched in the center (takes about 45 minutes for me).

Frost with honey-butter.

To make frosting combine 4 oz. softened, unsalted butter with 2 oz. honey. I use this to frost the top (and between layers if I'm layering it) only. I leave the sides plain. Then on top of the frosting I add a decorative sprinkling of cinnamon.

Source of recipe: CM/Jennifer