Hello Francoise. Baking a traditional honey cake from scratch is truly wonderful, and there is absolutely no need to buy pre-packaged mixes. Traditional lekach relies on very basic pantry staples and gets its depth of flavor from pure honey, warm spices, and a touch of brewed tea or coffee. Here is a reliable, classic step-by-step recipe that honors the old-fashioned method.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil (or another neutral cooking oil)
- 1 cup pure liquid honey
- 1 1/2 cups granulated sugar or light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup warm, strongly brewed black tea or coffee
- 1/2 cup fresh orange juice
- Optional: 2 tablespoons whiskey or brandy, and sliced almonds for the top
Step 1: Preparation
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Lightly grease two standard 9x5-inch loaf pans (or one 9x13-inch rectangular pan) and line them with parchment paper. Because honey makes the batter sticky, parchment paper is essential for cleanly lifting the cake out after baking.
Step 2: Combine the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and ginger until thoroughly combined and free of lumps.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together the vegetable oil, honey, sugar, eggs, vanilla extract, warm brewed tea (or coffee), orange juice, and whiskey if you are using it. Whisk until the sugar has largely dissolved and the mixture is well blended.
Step 4: Combine into a smooth batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a whisk or wooden spoon just until everything comes together into a smooth, pourable batter. Be careful not to overmix, as overworking the flour can make the cake tough.
Step 5: Bake
Divide the batter evenly between the prepared loaf pans. If desired, scatter sliced almonds over the top. Bake on the center rack for 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Step 6: Cool and rest
Let the cakes rest in their pans for about 15 minutes, then transfer them to a wire rack to cool completely. An old traditional secret to great lekach is that it actually tastes much richer after a day or two. Wrap the completely cooled cake tightly in parchment or foil and allow it to rest at room temperature for 24 to 48 hours before slicing.
I hope this recipe brings back fond memories of your grandmother's kitchen. Please feel free to ask if you have any questions along the way.
