Lekach

Honey is a traditional way to ring in a sweet new year during Rosh Hashanah. Lekach, also known as honey cake, is often served during the yearly celebration. We made ours with rye flour but standard all-purpose works just as well. Make sure to use a quality honey, too, like GloryBee White Clover Blossom Honey.

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Servings 10 servings (12-cup Bundt pan)
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 10 servings (12-cup Bundt pan)
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F; generously butter and flour a standard Bundt pan, or similar baking mold.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices; set aside.
  3. In a large bowl, whisk together oil, eggs, honey, coffee, and vanilla extract. Add dry to wet and mix well, taking care to not overmix while ensuring there are no pockets of dry flour.
  4. Pour batter into prepared baking mold, smoothing top. Bake until a tester inserted into the center comes out clean, about 1 hour.
  5. Let the cake cool completely, about 1 hour, before unmolding. If desired, garnish with a simple glaze of 1-1/2 cups powdered sugar mixed with 2 Tbsp water or cold coffee.
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