Esther Frumkin’s Honey Cake


Old family recipe passed down from a matriarch. Adapted from the original by Hallie Dolcourt.

Amount Measure Ingredient
    Mix the following ingredients together in the work bowl of a mixer until just blended
1 Cup Sugar
2/3 Cup Oil
2/3 Pound Honey (Buckwheat honey if you can get it)
1 Cup Cold Coffee
    Add and blend
1 1/2 Cups Gluten Free flour – Hallie recommends 1 Cup of Carol Fenster’s Sorghum-Corn and 1./2 Cup Bette Hagman’s Four Bean Flour Blend
    Add and blend
2   Whole eggs at room temperature (warm in a water bath if you remove the eggs from the fridge)
    Add and blend
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 1/2 teaspoon Guar gum (You want spring, not stretch. Xanthan gum will give you stretch)
1 1/2 Cups Gluten Free Flour as above
1/2 teaspoon Each of the following spices: Clove, Cinnamon, Nutmeg,Allspice
Some   Chopped walnuts if you like nuts. We do

Grease and line bottom and sides of a 9” X 9” pan with parchment or wax paper. Bake 350° F for 40 or more minutes until a cake tester comes out clean. Allow to cool for 10 minutes.

Turn out of pan onto a rack. Gently peel the paper from the cake, being careful not to burn yourself.

Cool completely. Wrap air-tight in plastic wrap. Let age 2 – 3 days, turning the cake over each day to prevent the honey from sinking to the bottom.

Decorate with powdered sugar dusted through a doily. Great for Rosh Hashanah.