Recipe courtesy of Stanley Ginsberg
and
Norman Berg
Honey Cake (Lekach)
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 290
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 7
- Cholesterol
- 25
- Sodium
- 238
- Total: 3 hr 10 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 2 hr 30 min
Ingredients
3/4 cup packed brown sugar
1/3 teaspoon table salt
1/3 cup beaten eggs (2 large eggs)
1/3 cup vegetable oil
1 1/3 cups dark honey, preferably buckwheat (See Cook's Note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2/3 cup water
1 1/2 teaspoons baking soda
3 1/3 cups white rye flour
1 to 2 cups whole or sliced nuts and/or glace fruit (optional)
Directions
- Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
- In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
- Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
- Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
- Bake 2 to 2 1/2 hours or until done.
- Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.
Cook’s Note
If dark honey isn't available, you may substitute 2 tablespoons unsulfured molasses for the same quantity of honey.