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Tuesday, October 20, 2020
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Those of us who have spent time in the rabbinate find ourselves scattered around the country or countries, learning, sharing and caring about baalabatim in many different communities. Our first shtelle (position) was in Brantford, Ontario where the only Shomer Shabbat member of the shul lived on a cattle farm too distant from where the shul was located and as a result the family came to shul only on holidays like Purim. Our sisterhood was active and any home baked goods that women wanted to share at a meeting needed to be baked in the shul under the careful observation of the local rav (my hubby).

It was at that time that I became addicted to Lena’s honey cake. It is a very big and fluffy cake which tastes delicious but unfortunately in my family and extended family most do not like honey cake. As a result I would always bake honey cookies which they did me a favor and ate (although they would have preferred chocolate chips), and I stopped making honey cake (although I love it).

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Enjoy Lena’s honey cake. I am quite certain that she is no longer alive as this was when I was a young rebbetzin at the age of 24 and she was probably 45 and at the time I thought that she was ancient.

Preheat oven to 325 degrees.

Start with:

3 cups of flour

3 tsp baking powder

1 tsp cinnamon

In a bowl, mix these ingredients and make a well in the middle.

Add to the middle ¼ cup sugar, 1 ½ cups honey, ⅓ cup oil, ½ cup of liquid dark coffee with 1 tsp of baking soda dissolved in it.

Separate 8 eggs and add yolks to the coffee/honey mixture.

Separately beat the egg whites and fold in ¼ cug sugar as well as ½ tsp of cream of tartar.

Beat until very stiff and then fold one into the other.

Mix them together very well.

Bake in an ungreased pan for 1 hour and 10 minutes. Invert and let cool. Carefully remove from pan.

Think of Lena. She would be amazed to realize how far her recipe has travelled.

If you need further info, please give me a call.

By Nina Glick

 

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