Lekach Food

HONEY CAKE (LEKACH)

Honey Cake (Lekach) image

Provided by Food Network

Time 3h10m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

3/4 cup packed brown sugar
1/3 teaspoon table salt
1/3 cup beaten eggs (2 large eggs)
1/3 cup vegetable oil
1 1/3 cups dark honey, preferably buckwheat (See Cook's Note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2/3 cup water
1 1/2 teaspoons baking soda
3 1/3 cups white rye flour
1 to 2 cups whole or sliced nuts and/or glace fruit (optional)

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

Lekach image

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

Ingredients

Nonstick cooking spray, for the pan
3 1/4 cups all-purpose flour, plus more for the pan (see Cook's Note)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
Pinch ground cloves
1 1/4 cups granulated sugar
1 cup honey
3/4 cup vegetable oil
3/4 cup warm brewed coffee
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons rye or whiskey, optional
1 teaspoon pure vanilla extract
3 large eggs
Confectioners' sugar, for dusting

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.

HONEY CAKE (LEKACH)

Honey Cake (Lekach) image

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

Ingredients

1 cup granulated sugar
1 cup honey
1/2 cup vegetable oil
4 eggs
1 tablespoon finely grated lemon zest
3 tablespoons lemon juice
2 tablespoons brandy
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3 teaspoons instant coffee
2/3 cup cold water
3/4 cup chopped nuts
1/2 cup raisins
1 cup sugar
1/3 cup lemon juice

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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