Jewish Honey Cake
This is the traditional Jewish honey cake or lekach eaten at the beginning of a new year to ensure a sweet year. Once you try it, you'll want to have it much more than just once a year.
3 eggs, beaten
1 cup sugar
2 tablespoons vegetable oil
31/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon pinch of ground cloves
1 cup honey
1 cup warm, strong, freshly brewed coffee
1/2 cup almonds or walnuts, chopped
Preheat the oven to 325°.
Butter and flour a 5 x9-inch loaf pan and set aside.
Beat the eggs and sugar until well mixed. Add the oil, stirring until smooth.
Sift together all the dry ingredients and spices and set aside.
Dissolve the honey in the coffee. Add the dry ingredients and the coffee mixture alternately to the egg mixture, about half of each at a time. Stir until the baiter is smooth. Then add the nuts.
Pour the batter into the loaf pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
Cool for 15 minutes and remove from the pan. Dust with powdered sugar.
This cake keeps very well if tightly wrapped or covered and often tastes even better one or two days later.
We like it with a "shmear" of cream cheese or a scoop of ice cream.