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Honey Cake V (P, TNT)
Source: Leah Leonard-Jewish Cookery
Yield: 2 loaves, not to the top

6 eggs or 4 eggs and 1/2 cup coffee, I use the 4 egg version
1 cup sugar, can be replaced in part or whole with brown sugar
1 cup honey
2 tbsp. oil
3-1/2 cups flour OR 1-3/4 cup white and 1-3/4 cup whole wheat
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cloves, or more to taste
1/2 tsp. cinnamon, or more to taste
1/2 tsp. allspice, OK to leave out if you have none
1/2 to 1 tsp. ground ginger, my addition OR grated fresh to taste
Grated peel of 1 lemon, my addition sometimes
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
2 tbsp. brandy optional, I use wine

Beat eggs, adding sugar gradually until light and creamy.

Combine oil, honey, and hot coffee if using - if using grated lemon peel and grated ginger, add these to these wet ingredients.

Sift (I usually just mix) together all dry ingredients and add nuts and raisins, if using.

Add all wet ingredients and mix, than add all dry ingredients and mix until well blended. Add brandy or wine.

Divide evenly into 2 8"x4" or 9"x4" loaf pans, that are well greased. Bake at 310°F for 50 minutes, until a toothpick comes out clean in the middle. Invert and let cool before removing.

This cake freezes well.

Poster's Notes:
OK at popular request (3 people) here is my honey cake recipe that can be doubled and just fit the 4-1/2 quarts bowl of the smaller Kitchenaid mixer:-)

As it is a rather liquid batter, a hand mixer works just fine with this cake. It does not require long beating times.

It is from Leah Leonard's 1956 cookbook, Jewish Cookery. It is available in a reprint addition, as I recently bought one for a gift. It is quite a useful book for traditional recipes. I learned how to make tayglach out of it, as well as the honey cake. These were things my mother usually bought, so I had no family minhag:-)

I have, of course, made some changes which I will note. The major change is that I use half white and half whole wheat flour. As it is a dark colored cake, it is a good way to include some whole wheat flour in the diet of those who must exist on only white bread, like so many kids do :-)

Posted by Wendy Baker

Nutritional Info Per Serving: N/A