📝 About This Recipe
This traditional Lekach is a cornerstone of the Rosh Hashanah table, symbolizing hopes for a sweet and prosperous New Year. Infused with aromatic warm spices, dark honey, and a hint of strong coffee, this cake offers a deep, complex sweetness and an incredibly moist crumb. It is a timeless Ashkenazi classic that actually improves with age, making it the perfect centerpiece for your holiday celebrations.
🥗 Ingredients
Dry Ingredients
- 3 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
Wet Ingredients
- 1 cup Vegetable oil (neutral oil like canola)
- 1 cup Dark honey (clover or wildflower)
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar (packed)
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1 cup Strong brewed coffee (warm, not boiling)
- 1/2 cup Orange juice (freshly squeezed)
- 1/4 cup Whiskey or Brandy (optional but recommended)
Optional Mix-ins
- 1/2 cup Slivered almonds (for the top of the cake)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 10-inch tube pan or two 9x5 inch loaf pans with oil and dust lightly with flour, tapping out the excess.
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2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined and aerated.
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3
In a separate even larger bowl, whisk together the vegetable oil, honey, granulated sugar, and brown sugar until the mixture is smooth and the sugars begin to dissolve.
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4
Add the eggs one at a time to the wet mixture, whisking vigorously after each addition until the batter is glossy.
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5
Stir in the vanilla extract, warm coffee, orange juice, and whiskey (if using). The mixture will look quite thin at this stage, which is normal.
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6
Make a well in the center of the dry ingredients and slowly pour in the wet mixture. Using a large whisk or spatula, fold the ingredients together until just combined.
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7
Be careful not to overmix; stop as soon as you see no more streaks of flour to ensure a tender, light crumb.
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8
Pour the batter into the prepared pans. If using, sprinkle the slivered almonds evenly over the top of the batter.
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9
Place the pans on a baking sheet to catch any potential drips and slide into the center of the oven.
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10
Bake for 55 to 65 minutes. The cake is done when the top springs back when lightly touched and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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11
Remove from the oven and let the cake cool in the pan on a wire rack for at least 20 minutes.
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12
Run a thin knife around the edges of the pan to loosen, then carefully invert the cake onto the rack to cool completely before slicing.
💡 Chef's Tips
For the best flavor, bake this cake 2-3 days before you plan to serve it; the honey allows the moisture to develop and the spices to mellow. If the top of the cake is browning too quickly in the oven, tent it loosely with aluminum foil for the last 15 minutes of baking. Use a dark, robust honey like buckwheat or wildflower for a more traditional, intense flavor profile. To prevent the honey from sticking to your measuring cup, coat the cup with a little bit of oil before pouring the honey in. Always ensure your coffee is warm, not hot, to prevent prematurely 'cooking' the eggs in the batter.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened whipped cream or crème fraîche to balance the deep sweetness. Pair with a hot cup of Nana tea (mint tea) or a robust Earl Grey. Serve alongside fresh apple slices for a traditional Rosh Hashanah symbolic pairing. A glass of sweet dessert wine or a small pour of the same whiskey used in the batter makes for an excellent digestif.