Lekach (Honey-Spice Cake)

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.
Photo by Lisa M.
Adapted from saveur.com

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Adapted from saveur.com

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

Directions

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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