Lekach

1 1/2 cups unbleached all-purpose flour
1/3 cup superfine sugar
1/2 teaspoon ground ginger
1/2 to 1 teaspoon cinnamon
1 teaspoon apple-pie spice mix
1 teaspoon baking soda
1 cup clear honey
4 tablespoons vegetable or olive oil
grated rind of 1 orange
2 eggs
5 tablespoons orange juice
2 teaspoons chopped fresh ginger, or to taste

Preheat the oven to 350 F. Line a 10x8x2-inch pan with parchment paper.
In a large bowl, combine flour, sugar, ginger, cinnamon, spice mix and
soda. In a separate bowl, beat honey, oil, orange rind and eggs. Make a well in
the center of the flour mixture and pour in the liquids. Beat with a
wooden spoon or electric mixer until smooth. Add orange juice and stir in
chopped ginger. Pour the cake into the prepared pan and bake for 50 minutes, or
until firm to the touch. Cool in pan, turn out and wrap tightly in foil. Store
at room temperature for 2 or 3 days before serving to allow the cake's flavors
to mature.
Makes about 8 servings.

Note: The cake can be prepared in 2 loaf pans and frozen to serve at a
later date.

Source: Adapted from "The Jewish Heritage Cookbook" by Marlena Spieler
(Lorenz Books, 2002)

Sandy U.

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