Steamed Honey Cake
Makes 1 cake
  • 4 eggs
  • ¼ cup sugar
  • 3 teaspoons baking powder
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons cardamom
  • 1 cup honey
  • ¼ cup canola oil
  • 2 tablespoons coffee
  • 1 teaspoon vanilla
  • Optional: ½ cup chopped walnuts
  1. Generously grease a 2-quart steaming mold.
  2. Beat together eggs and sugar until light and fluffy. In a separate bowl combine flour, baking powder, salt, cinnamon, and cardamom. In another separate bowl combine oil, honey, coffee, and vanilla. Add wet and dry ingredients to egg mixture alternately, mixing well after each addition. Stir in walnuts if using.
  3. Spoon batter into steaming mold. Place a canning ring or canning jar ring in base of a large pot. Put mold on ring. Fill pot with water up to half the height of mold. Place a lid on large pot. Bring water to a simmer and simmer for 2 ½ hours. Remove from water. Place mold on cooling rack and remove top. Unmold once cool.
Note: Our favorite way to eat this is toasted with butter.

Note: At the conclusion of the Jewish High Holy Days, which mark the beginning of the Jewish New Year, it’s traditional to serve apples and honey or honey cake at the celebratory meal to make sure that the new year is sweet. This recipe for a steamed honey cake is from Isis Crawford’s friend Sarah Saulson, who is an excellent cook and baker. She has adapted it from Gil Marks’s “Lekach” from his The World of Jewish Cooking.
Recipe by TeaTime Magazine at