Sep 242008

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.


6 eggs

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.

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  2 Responses to “Honey Cake Recipe”

  1. […] • Honey makes this cake sweet and tender. • Cardamom gives depth to honey-sweetened tapioca. • Ricotta and honey topped with sugar plums […]

  2. Interesting recipe. The photo seems to have dots of orange–did you put a little orange rind or grated carrot?

    What size pan do you use?

    I noticed the recipe has relatively little oil and quite a high proportion of eggs. How is the texture different from other honey cakes? I tend to put a fairly high proportion of oil in my honey cakes to keep them moist; do you feel the honey and eggs prevent dryness in this one?

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