HONEY CAKE (LEKACH)
Provided by Food Network
Time 3h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
- In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
- Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
- Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
- Bake 2 to 2 1/2 hours or until done.
- Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.
LEKACH
A Rosh Hashanah favorite, Lekach gets its sweetness from honey and sugar, warmth from ground cinnamon, allspice and clove and a hint of earthiness from coffee. Dust it with some extra confectioners' sugar before serving for a beautiful dessert to celebrate the Jewish New Year.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle lightly with flour, making sure to coat all sides and crevices. Tap out any excess flour and set aside.
- Combine the flour, baking powder, cinnamon, baking soda, allspice, salt and cloves in a large bowl, whisking to combine. Whisk together the granulated sugar, honey, oil, coffee, orange juice, rye if using, vanilla and eggs in a separate large bowl until smooth and combined. Pour the wet mixture into the dry, then whisk until the batter just comes together and no lumps remain. Transfer to the prepared pan.
- Bake until well browned at the edges and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. (If there's any sticking, carefully run a small offset spatula around the edges of the pan before inverting). Lightly dust with confectioners' sugar before serving.
LEKACH (HONEY-SPICE CAKE) RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Grease and flour a 4-quart Bundt pan; set aside. Whisk together flour, cinnamon, allspice, ginger, baking powder and soda, and salt in a bowl; set aside. Beat 3/4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tbsp. juice, zest, and Grand Marnier. Add dry ingredients; stir until just combined. Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter. Pour into prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes. Let cool and invert onto a serving plate. Whisk remaining juice with confectioners' sugar; drizzle over cake.
HONEY SPICE CAKE
Make and share this Honey Spice Cake recipe from Food.com.
Provided by Hadice
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Grease and flour bundt pan.
- Mix hot water with instant coffee; set aside.
- In a large mixing bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well.
- Spoon batter into prepared pan.
- Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean.
- Cool 10 minutes.
- Remove from pan; cool completely.
- If desired, drizzled with glaze of your choice.
Nutrition Facts : Calories 264.9, Fat 8.2, SaturatedFat 1.3, Cholesterol 46.5, Sodium 216.6, Carbohydrate 45.1, Fiber 0.7, Sugar 26.9, Protein 4.1
HONEY CAKE (LEKACH)
This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 12-14 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
- Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
- For lemon glaze, just combine sugar and lemon juice.
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