Lekach (Jewish Honey Cake)

Let's Cook

1. Step 1.

   Combine in a medium saucepan and cook, stirring gently, over medium-low heat until well blended: 1 ½ cups (505g) honey; 1 cup (235g) brewed coffee; ¾ cup (155g) vegetable oil; 2 teaspoons vanilla

2. Step 2.

   Remove from the heat and set aside to cool. Whisk together thoroughly in a large bowl: 3 ¾ cups (470g) all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; (¾ cup raisins); (¾ cup chopped toasted walnuts)

3. Step 3.

   Beat in a medium bowl, or in a stand mixer with the whisk attachment, on high speed until thick and pale yellow, 4 to 5 minutes: 3 large eggs; ¾ cup (150g) sugar

4. Step 4.

   Beat the cooled honey mixture into the eggs. Add the flour mixture and beat until well blended. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

5. Step 5.

   As soon as the cake is removed from the oven, use a fork to prick holes all over the surface. Heat to lukewarm: ¼ cup (85g) honey

6. Step 6.

   Using a large spoon, pour and spread the honey over the surface of the cake. Let the cake cool completely in the pan on a rack before cutting.