In historic records, it is said that honey cake was baked as early as the Medieval age. However, most associate it with Russian (Medovik), Middle Eastern or Jewish traditional food. Some say it originated as we know it today through Italy in the 12th century.
The actual first finding of the use of honey cake was found in the tomb of Ramesses II. In her tomb there was a drawing of a cake said to be made with dates and nuts. Due to the natural preservative ability of honey, Egyptians viewed honey as a symbol of immortality.
Similar to a panforte, Italian honey cake was a dense and heavily spiced cake. Elsewhere in Europe, another variation became known as “gingerbread.” This dense honey cake made its way up to Central Europe, where Ashkenazi Jews adapted it into their cuisine.
The first mentions of the Ashkenazi version of honey cake came in 1105, describing it like a fine-floured challah with honey. The official name of lekach was found in the year 1200 in Germany.
Medieval Ashkenazi Jews incorporated honey cakes into a custom surrounding the study of Torah. When a new student would learn Torah for the first time, the child would be given a slate with Hebrew letters, covered with honey, to lick. They would also receive honey cake as a treat. Both applications of honey were used so that they would associate the study of Torah with sweetness.
It is not surprising then, that the Yiddish word for honey cake, lekach, probably comes from the German word lecken, meaning “lick.”
The 19th century saw “old fashioned honey cake” as a common compliment to tea time in both England and the United States. One article even offered it up in a list of “Prize Christian Cakes” (The Evening Post, December 21, 1818).
As honey is used on the Jewish New Year as a symbol for sweetness to come, a round honey cake is commonly a staple at the festive Rosh Hashanah meals. Honey cake also has the benefits of a long shelf life; it is even said that this cake is better a couple days after it is made.
A quick search of recipes online today shows the ways bakers have taken honey cake to a new level. There are tahini honey cakes and honey cakes with a chocolate glaze. If you’re thinking, “I want honey cake but also mandlebrot at the same time,” that exists, too! Gluten free? Done. Vegan? Done.