This is my mom Ruth Book’s easy recipe, altered extensively from “The Taste of Shabbos,” published by Feldheim in 1987. Among other tweaks, what my mom stressed in changing the recipe is to add the ingredients in the correct order, and above all, don’t overmix the batter. Just combine the ingredients until there are no lumps of flour; otherwise you run the risk of the cake becoming tough. There are two leavening agents already in this recipe (baking powder and baking soda), so there is no need to develop the gluten in the flour.
Ingredients:
- 2 eggs
- 1 cup sugar
- ¾ cup canola oil
- ¾ cup honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp unsweetened cocoa
- 1 tsp cinnamon
- 2 cups flour
- 1 cup strong brewed decaf or regular coffee
Procedure:
Sift dry ingredients and set aside. Beat eggs in mixing bowl. Combine slowly with sugar, oil and then honey. Add coffee alternating with your dry ingredients, taking care to mix only until the dry ingredients are combined.
The mixture can be poured into one greased/sprayed or paper-lined 9 x 12 cake pan, or two loaf pans, or in mini-loaf or cupcake pans. Fill the greased pans halfway or a little more. Bake at 375 degrees. The baking time can be anywhere from 15 to 35 or 40 minutes, depending on the depth of your pan. Test for doneness by piercing with a toothpick; if the toothpick comes away clean, the cake is done. If you don’t have a toothpick, just wait until the middle of the cake doesn’t jiggle when you move the oven rack. The recipe doubles well and freezes well.
By Elizabeth Kratz
