Lekach Honey Spice Cake Recipe 425

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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

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.

LEKACH (HONEY-SPICE CAKE) RECIPE - (4.2/5)



Lekach (Honey-Spice Cake) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 16

Butter, for greasing pan
2 3/4 cups flour, plus more for pan
1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
6 eggs, separated
1 cup canola oil
1 cup honey
1/4 cup fresh orange juice
2 tablespoons orange zest
2 tablespoons Grand Marnier
1 1/2 cups confectioners' sugar

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 CAKE (LEKACH)



Honey Cake (Lekach) image

Provided by Food Network

Time 3h10m

Yield 2 loaves

Number Of Ingredients 12

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.

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