Honey Cake (Lekach)

"This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex."
 
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Ready In:
1hr 25mins
Ingredients:
22
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. 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
     
  2. Moist, dense, wonderful taste. Made it just as stated and it was the center piece of the Rosh HaShana table this year. This will certainly be made again and not just only for the Jewish New Year.<br/>Thanks for posting.
     
  3. Fantastic cake, I used a bit more honey than it called for. The cake was moist and dense with a great flavor. Used a caramel glaze over the top- will make again!
     
  4. Delicious honey cake, Ev! I cut back on the sugar as we don't like our baked goods really sweet but kept the full amount of honey, which was 2/3 Billy Bee honey and 1/3 Greek thyme honey. I love all the different spices and the hint of brandy. I will definitely make this cake again.
     
  5. I love honey cake! There are some out there who believe that we should only eat honey cake on Rosh Hashana, the Jewish new year, but I'm a maverick. I drink egg nog even when it's not Christmas and I've been known to eat chocolate bunnies even when it's not Easter. Of course, all that is easy for me, since I don't celebrate either of those holidays. But I do celebrate Rosh Hashana, big time, and having honey cake is one of my favorite parts of that holiday. But it won't be Rosh Hashana for another two months as I write this review, and having seen this recipe with the lemon glaze, I knew I just had to make it. And I'm very glad I did! The cake itself is good, but not so outstanding (sorry Ev). But the lemon glaze, that makes this cake celestial! We've always eaten our honey cakes naked, but I can assure you, then when Rosh Hashana rolls around this year, our honey cake will be naked no more! Thanks for a good one, Ev!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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