← Back to Search Results
baking German, Jewish
Honey Cake

Photo by:
Comments: 0
 

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.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
flavor Flavor
by Rocco DiSpirito
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
food-to-live-by Food to Live By
by Myra Goodman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?