← Back to Search Results
baking German, Jewish
Honey Cake Recipe-2775

Photo by:
Comments: 1
 

Recipe

Lekach

Honey cake and the related ginger cake have been favorite Jewish cakes since the early Middle Ages in Germany. Although the earliest recorded German recipe for Lebkuchen (honey-sweetened gingerbread) is from the sixteenth century, there are much earlier mentions in Jewish records—some as early as the twelfth century, when it was the custom for young boys attending heder (Jewish school) to bring a piece of honey cake on the first day. In Eastern Europe they became Jewish festive cakes and were eaten at all joyful celebrations, such as betrothals and weddings. Honey cake is the traditional cake of Rosh Hashanah, symbolizing the hope that the New Year will be sweet, and also of Purim. This one is moist and delicious with a great richness of flavor. It should be made at least 3 days before you want to eat it, and it keeps a long time.

Yield: One 9-inch cake

Ingredients

  • 2 eggs
  • 1 cup (200 g) sugar
  • ½ cup (125 ml) light vegetable oil
  • Scant 1 cup (250 g) dark liquid honey
  • 2 tablespoons rum or brandy
  • ½ cup (125 ml) warm strong black coffee
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • A pinch of salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon powdered cloves
  • Grated zest of 1 orange
  • 2 cups (300 g) flour, plus extra to dust the dried fruit and nuts
  • ½ cup (50 g) coarsely chopped walnuts or slivered almonds
  • 1/3 cup (40 g) golden raisins

Directions

Beat the eggs with the sugar till pale and creamy. Then beat in the oil, honey, brandy, and coffee.

Mix the baking powder, baking soda, salt, cinnamon, cloves, and orange zest with the flour. Add gradually to the egg-and-honey mixture, beating vigorously to a smooth batter.

Dust the golden raisins and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake, and stir them into the batter.

Line a 9-inch (24-cm) pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter. Or divide between 2 9-by-5-inch (24-by-13-cm) loaf pans. Bake the large cake in a preheated 350°F (180°C) oven for 1¼ hours, or longer, until firm and brown on top, and the smaller ones for 1 hour.


© 1996 Claudia Roden
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

545kcal (27%)
108mg (11%)
2mg (3%)
18mcg RAE (1%)
182mg
31mg
7g
63g
2g
90g
53mg (18%)
241mg (10%)
2g (8%)
19g (29%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • whensly

    09.18.14 Flag comment

    Could you substitute the oil with butter?

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
food-to-live-by Food to Live By
by Myra Goodman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
big-fat-cookies Big Fat Cookies
by Elinor Klivans
good-to-the-grain Good to the Grain
by Kim Boyce
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?