Lekach: Old World Honey Cake Recipe

Prep time: 15 Minutes

Bake Time: 55-65 Minutes

Serves: 10 -  12 

Ingredients

• 2 cups all‑purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
• 3 large eggs
• 1 cup honey (preferably dark, robust)
• 1/2 cup brown sugar
• 1/2 cup neutral oil
• 1/2 cup strong brewed tea or coffee
• 1 tsp vanilla extract
• Optional: zest of 1 orange

Instructions

1. Prepare the pan: Preheat oven to 350°F (175°C). Line a loaf pan or small rectangular tin with parchment for easy lifting.

2. Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and clove until airy and even.

3. Blend wet ingredients: In a separate bowl, whisk eggs, honey, brown sugar, oil, brewed tea or coffee, vanilla, and optional orange zest.

4. Combine: Pour wet into dry and stir gently until just combined. Batter should feel loose and silky.

5. Bake: Pour into prepared pan and bake 55–65 minutes, until the top springs back and a skewer comes out with moist crumbs.

6. Cool: Cool 10 minutes in the pan, then lift out and cool fully. Flavor deepens beautifully by the next day.

Baking Tip:

For extra tenderness, let the batter rest 10 minutes before baking—this hydrates the flour and softens the crumb.

Old Testament Verse:

“Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.” — Proverbs 16:24

A Note on Kosher Classification - Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions

The recipes in this book are designed as Pareve (containing neither meat nor dairy) unless otherwise noted. This makes them suitable for a meat Shabbat meal, a dairy lunch, or a neutral kiddush.

Traditional substitutions used here:

• Schmaltz (rendered chicken fat) or coconut oil stands in for butter in crumbly cakes.

• Pareve “cream” from almond or oat milk replaces dairy cream in glazes.

• Eggs are used freely (neutral, not dairy).

Important Shabbat Caveat:

Most cakes require baking before Shabbat. Where a recipe suggests “warm before serving,” do so using a blech (Shabbat hot plate) or pre-Shabbat oven timer. 

No recipe here requires prohibited Shabbat labor—but see page 26 for specifics on reheating without violating bishul achar bishul (cooking after cooking).

A Word on Lost Traditions:

These recipes are reconstructions based on handwritten notes, faded community cookbooks, and oral histories from Jewish bakers born before 1920. 

Where measurements were vague (“a handful of flour”), we’ve tested and standardized. Where techniques risked failure, we’ve added modern lifelines. The soul remains original.

Shabbat shalom, and may your kitchen smell like generations past.

Excerpt from the Book: Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen By Micah Malkut

How to Order Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions eBook

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Subtitle: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen

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Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions

 

Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions By Micah Malkut

Subtitle: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen

Click here to Order your copy of the eBook

eBook Title: Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions

Subtitle: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen

 

List of 12 Vintage Cake Recipes: Easy from Scratch Vintage Cake Recipes

1. Grandma’s Velvet Butter Cake

2. Old-Fashioned Lemon Icebox Cake

3. Classic Golden Pound Cake

4. Depression-Era Chocolate Cake

5. Vintage Coconut Layer Cake

6. Southern Caramel Drip Cake

7. Honey Spice Tea Cake

8. Retro Pineapple Upside-Down Cake

9. Victorian Cherry Almond Cake

10. Old-Time Marble Swirl Cake

11. Maple Walnut Celebration Cake

12. Rustic Applesauce Cinnamon Cake

List of 12 Vintage Kosher Cake Recipes

1. Honey Almond Sabbath Cake

2. Old-Fashioned Cinnamon Apple Kosher Bundt

3. Vintage Jewish Bakery Marble Cake

4. Golden Raisin Challah Crumb Cake

5. Traditional Poppy Seed Tea Cake

6. Grandma Rivka’s Honey Walnut Loaf

7. Classic Lemon Sponge Shabbat Cake

8. Old World Chocolate Babka Cake

9. Cinnamon Streusel Sour Cream Cake

10. Shabbat Orange Vanilla Layer Cake

11. Rustic Fig and Date Celebration Cake

12. Vintage Apricot Coffee Cake Delight

 

Vintage Apricot Coffee Cake Delight Recipe - Vintage Kosher Cake Recipe

A tender old-fashioned coffee cake layered with sweet apricots, cinnamon streusel, and a buttery crumb topping—perfect for brunch, dessert, or afternoon coffee.

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Prep Time

25 minutes

Bake Time

45–50 minutes

Servings

10–12 servings

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Ingredients

For the Cake

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

• 1/4 cup milk

• 1 cup chopped dried apricots or apricot preserves

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For the Cinnamon Streusel

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/3 cup chopped walnuts or pecans

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For the Crumb Topping

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 4 tablespoons cold butter, cubed

• 1/2 teaspoon cinnamon

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Optional Glaze

• 3/4 cup powdered sugar

• 1–2 tablespoons milk or orange juice

• 1/4 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a large round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Mix in the sour cream and milk until smooth.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined.

7. In a small bowl, combine the brown sugar, cinnamon, and nuts for the streusel.

8. Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and butter until coarse crumbs form.

9. Spread half of the cake batter into the prepared pan.

10. Sprinkle with half of the streusel mixture and evenly distribute the apricots or dollops of apricot preserves.

11. Spread the remaining batter on top and finish with the remaining streusel and crumb topping.

12. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

13. Allow the cake to cool for 15–20 minutes before serving.

14. If desired, whisk together the glaze ingredients and drizzle over the cooled cake.

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Serving Suggestions

• Serve warm with coffee or hot tea

• Dust lightly with powdered sugar for a vintage bakery-style finish

• Pair with whipped cream or fresh fruit

• Delicious for breakfast, brunch, or holiday gatherings

 

Rustic Fig and Date Celebration Cake Recipe - Vintage Kosher Cake Recipe

A rich, old-world style celebration cake filled with naturally sweet figs and dates, warm spices, and a tender crumb—perfect for holidays, Shabbat, or festive family gatherings.

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Prep Time

25 minutes

Bake Time

45–55 minutes

Servings

10–12 servings

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Ingredients

For the Cake

• 2 1/4 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 3/4 cup brown sugar

• 1/2 cup honey

• 3 large eggs

• 3/4 cup vegetable oil or melted butter

• 1 teaspoon vanilla extract

• 3/4 cup orange juice or brewed tea

• 1 cup chopped dried figs

• 1 cup chopped dates

• 1/2 cup chopped walnuts or almonds

---

Optional Honey Glaze

• 3 tablespoons honey

• 1 tablespoon orange juice

• 1/4 teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or Bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large mixing bowl, whisk together the brown sugar, honey, eggs, oil, and vanilla extract until smooth.

4. Stir in the orange juice or tea.

5. Gradually add the dry ingredients into the wet mixture and stir until just combined.

6. Fold in the figs, dates, and nuts evenly throughout the batter.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.

10. If using the glaze, whisk together the honey, orange juice, and cinnamon. Brush over the warm cake for extra flavor and shine.

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Serving Suggestions

• Garnish with sliced figs, chopped nuts, or a light dusting of powdered sugar

• Serve with tea, coffee, or spiced cider

• Delicious slightly warm with whipped cream or mascarpone

• Ideal for Shabbat, Rosh Hashanah, or winter celebrations