I’ll have to take a new photo of this cake, I see. Believe me, it’s actually dark and handsome.
Lekach – Traditional Honey Cake
Adapted from Jewish Cookery by Leah W. Leonard
Preheat oven to 310 F – 155 C. You will need 3 bowls: a small one to hold 1 cup volume for the raisins and nuts; a large one to hold the wet mixture, and another large one to hold the sifted dry ingredients.
1 cup sugar
1 cup honey
2 tablespoon oil
3 – 1/2 cups flour
1 – 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped pecans or walnuts
2 tablespoons slivovitz, brandy, rum, or whiskey
1. Dust a little flour over the raisins and nuts, coating them lightly.
2. Beat the eggs till light.
3. Add the sugar gradually, while beating, till the mix is creamy.
4. Stir in honey and oil.
5. Sift together the dry ingredients; add to the egg mixture.
6. Add booze, mix.
7. Stir in the raisins and nuts. Mix quickly but thoroughly.
8. Pour the batter into a greased, floured rectangular pan or one lined with baking paper. Bake for 1 hour.
Cut the cake into diamond shapes while it’s in the pan.