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B'nai Emet -> Departments -> Women's League -> Recipes -> High Holiday RecipesMom Kaufman’s Honey Cake (Lekach)1 lb. honey (1-1/3 cup) Precaution…beware to measure the honey very carefully. A 2-cup glass measuring cup is most accurate. It is far better to use a little less honey (down to 1 cup will work), but NEVER, NEVER, NEVER use more than is called for. Heat the honey in a large, deep pan over low to medium heat, until it begins to bubble. Turn off the stove top, leaving the honey pot on top of the cooling burner. Stir in the baking soda, and stir the bubbling mixture as the soda is absorbed by the honey. Remove this pot from the top of the cooling burner to a cold burner or counter top. Stir in the hot coffee, then let this mixture cool down while you: Beat the eggs until they are creamy, adding a little sugar at a time, until the eggs lighten and thicken, and until all the sugar is blended in; Add the spices, and add the flour by sifting it into the egg mixture. Beat well, until all the ingredients are well blended. Beat in the ¼ c. cooking oil, until well blended; and combine the cooled coffee-honey mixture with the creamed mixture. Mix completely, until the batter is creamy smooth. Pour this batter into a well-greased 9” x 13” cake pan throwaway foil pan, or into one square 8” x 8” (or 9” x 9”) plus one loaf pan. Fill any pan only ½ full because this batter REALLY rises! Bake in a 350-degree oven for ½ hour, then without peeking, lower the oven temperature to 300 degrees. Begin checking for doneness after about 60 total baking minutes…remember, ovens vary. The cake is done when it passes the toothpick test. Be careful not to overbake! Make only one recipe at a time, or you will have a honey mixture all over your stove top. Enjoy! This recipe was my Mom’s and it’s a treasure! Sandy Harris |
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