Lekach (Honey-Spice Cake)
By garciamoss
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables. To make this recipe pareve for meat meals, replace the butter for greasing the pan with canola oil.
Ingredients
- Butter, for greasing pan
- 2 3/4 cups flour, plus more for pan
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sugar
- 6 eggs, separated
- 1 cup canola oil
- 1 cup honey
- 1/4 cup fresh orange juice
- 2 tablespoons orange zest
- 2 tablespoons Grand Marnier
- 1 1/2 cups confectioners' sugar
Details
Servings 12
Preparation time 10mins
Cooking time 70mins
Adapted from saveur.com
Preparation
Step 1
Heat oven to 325°F. Grease and flour a 4-quart Bundt pan; set aside. Whisk together flour, cinnamon, allspice, ginger, baking powder and soda, and salt in a bowl; set aside. Beat 3/4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tbsp. juice, zest, and Grand Marnier. Add dry ingredients; stir until just combined.
Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter. Pour into prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes. Let cool and invert onto a serving plate. Whisk remaining juice with confectioners' sugar; drizzle over cake.
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