Honey Cake (Lekach)

READY IN: 1hr 25mins
Recipe by evelynathens

This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex.

Top Review by Yisrael Dov L.

I didn't make this, but should be noted that jews don't eat nuts on Rosh Hashana, so this isn't really a good recipe

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. For lemon glaze, just combine sugar and lemon juice.

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