📝 About This Recipe
A cornerstone of Ashkenazi celebration, this Lekach is a deeply aromatic, moist honey cake that embodies the sweetness of a New Year. Infused with warm spices, dark coffee, and a hint of rye, it offers a sophisticated balance of floral honey and earthy richness. This recipe yields a cake that actually improves with age, becoming more tender and flavorful as the days pass.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Ground ginger
Wet Ingredients
- 1 cup Vegetable oil (neutral flavor like canola or grapeseed)
- 1 cup Honey (clover or wildflower for best flavor)
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar (packed)
- 3 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1 cup Warm coffee (strong brewed)
- 1/2 cup Orange juice (freshly squeezed)
- 1/4 cup Whiskey or Brandy (optional but recommended for depth)
Optional Fold-ins
- 1/2 cup Slivered almonds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Generously grease a 9x13 inch baking pan or two 9-inch loaf pans with oil and line the bottom with parchment paper for easy removal.
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2
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger. Whisk well to ensure the spices are evenly distributed.
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3
In a separate, very large bowl, whisk together the vegetable oil, honey, white sugar, and brown sugar until the mixture is smooth and the sugars begin to dissolve.
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4
Add the room-temperature eggs one at a time to the honey mixture, whisking vigorously after each addition until the batter is slightly lightened in color.
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5
Stir in the vanilla extract, warm coffee, orange juice, and whiskey. The mixture will be quite liquid at this stage; this is normal for a moist lekach.
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6
Make a well in the center of the dry ingredients and slowly pour in the wet mixture. Use a large whisk or spatula to gently fold the two together until no streaks of flour remain.
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7
Be careful not to overmix, which can make the cake tough. Mix only until the batter is just smooth.
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8
Pour the batter into the prepared pans. If using almonds, sprinkle them evenly across the top of the batter.
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9
Place the pans in the center of the oven. Bake for 55 to 65 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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10
Let the cake cool in the pan on a wire rack for at least 20 minutes before attempting to invert it.
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11
Once cooled, wrap the cake tightly in plastic wrap. For the best flavor, let it sit at room temperature for 1-2 days before serving to allow the honey and spices to mature.
💡 Chef's Tips
Use a darker honey like buckwheat if you prefer a more intense, molasses-like flavor profile. Do not overbake! Honey cakes can go from moist to dry quickly; start checking 5 minutes before the timer ends. Wrap the cake in foil or plastic while it is still slightly warm to trap the moisture inside. If you find your cake is sinking in the middle, ensure your baking soda is fresh and that you didn't open the oven door too early. This cake freezes beautifully for up to 3 months—just wrap it well in double layers of plastic and foil.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream or parve whipped topping to balance the sweetness. Pair with a glass of strong black tea with lemon, a traditional accompaniment. Drizzle with a simple orange glaze (powdered sugar and orange juice) for a more decorative look. Serve slightly warm with a side of spiced apple compote. Thinly slice and toast leftovers, then spread with a bit of salted butter for a decadent breakfast.