Recipe: Honey Cake (Lekach, Jewish, using apple juice)

HONEY CAKE (LEKACH)

"One of the major topics of conversation at Rosh Hashanah is what honey cake recipe to make. Well, this will certainly keep the family happy. It is my favorite classic recipe, and it produces a wonderful cake that is richly spiced with ginger; cinnamon, and other spices. Although it's customary to eat apples and honey during Rosh Hashanah, my family seems driven to eat them together in as many ways as possible. For this reason, my honey cake even features apple juice!"


"Although this cake may be eaten right away, I find that its flavor improves if it's allowed to sit at room temperature at least 3 days before eating. I always make two batches of this recipe - I serve one cake for tea during Rosh Hashanah, and I freeze the other; to be used for breaking the Yom Kippur fast."

1 tablespoon vegetable oil
1 1/2 cups all-purpose flour, sifted
3 tablespoons superfine sugar
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking soda
1/4 cup vegetable oil
1 cup honey
Zest of 1 medium organic orange
3 large eggs, lightly beaten
1/4 cup apple juice

Preheat the oven to 350 degrees F. Grease with vegetable oil and line a 9-inch by 5-inch loaf pan.

In a large bowl, combine the flour, sugar, ginger, cinnamon, allspice, and baking soda.

Add the vegetable oil, honey, orange zest, eggs, and apple juice. Beat until smooth. Pour into the pan.

Bake 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool to room temperature in the pan.

Tightly wrap the cooled cake in aluminum foil and let sit 2 to 3 days at room temperature, to allow flavors to blend together.

May be made 2 weeks in advance. Can be frozen up to 1 month.

PAREVE: contains no meat or dairy products

Makes 1 (9x5-inch) loaf, 6-8 servings
Source: The Jewish Mama's Kitchen by Denise Phillips