ASHKENAZIC HONEY CAKE (LEKACH)

Makes one 10-inch tube cake, one 13- by- 9-inch cake, or two large loaves [pareve]
3 cups (15 ounces) all-purpose flour, or 1½ cups white flour and 1½ cups rye flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon or 1 teaspoon ground ginger, or 1 teaspoon cinnamon and ½ teaspoon ginger
½ teaspoon ground cardamom, nutmeg, or allspice
¼ teaspoon ground cloves4 large eggs, lightly beaten
1 cup vegetable oil
1 cup (11.75 ounces) honey
1 cup (7 ounces) granulated sugar
1 cup (8.5 ounces) dark brown sugar, packed
1 cup strong liquid coffee (from about 1 tablespoon instant coffee) or tea (from 2 tea bags)


To 1½ cups raisins, diced candied citron, mixed candied fruit, or chopped toasted walnuts or pecans; or ½ cup raisins, ½ cup chopped dried apricots, and ½ cup chopped nuts (optional)

1. Preheat the oven to 325°F. Grease one 10-inch Bundt or tube pan, one 13-by-9-inch baking pan, or two 9-inch loaf pans, line the bottom and sides with parchment paper, and regrease.

2. Sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and cloves. In a large bowl, combine the eggs, oil, honey, and sugars. Add the coffee. Stir in the flour mixture until smooth. If using, add the fruit.

3. Pour into the prepared pan and place on a baking sheet. Bake until a tester inserted in the center comes out clean and the top springs back when lightly touched, about 1 hour for a Bundt or tube pan, 40 to 45 minutes for a 13-by-9-inch pan, or 45 to 55 minutes for loaf pans. Do not overbake or the outside will burn and the interior will dry out. Let cool in the pan for 15 minutes, then transfer the cake(s) to a wire rack and let cool completely. Wrap in plastic wrap or aluminum foil and let stand for at least 24 hours. The flavor improves as the cake matures for a day or two.