Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Lekach
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 556
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 6 g
- Cholesterol
- 56 mg
- Sodium
- 258 mg
A Rosh Hashanah favorite, Lekach gets its sweetness from honey and sugar, warmth from ground cinnamon, allspice and clove and a hint of earthiness from coffee. Dust it with some extra confectioners' sugar before serving for a beautiful dessert to celebrate the Jewish New Year.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 556
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 6 g
- Cholesterol
- 56 mg
- Sodium
- 258 mg
Ingredients
Directions
Special equipment:
a 12-cup Bundt pan- Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle lightly with flour, making sure to coat all sides and crevices. Tap out any excess flour and set aside.
- Combine the flour, baking powder, cinnamon, baking soda, allspice, salt and cloves in a large bowl, whisking to combine. Whisk together the granulated sugar, honey, oil, coffee, orange juice, rye if using, vanilla and eggs in a separate large bowl until smooth and combined. Pour the wet mixture into the dry, then whisk until the batter just comes together and no lumps remain. Transfer to the prepared pan.
- Bake until well browned at the edges and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. (If there's any sticking, carefully run a small offset spatula around the edges of the pan before inverting). Lightly dust with confectioners' sugar before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
