Rosh Hashanah is coming up soon. Many celebrate by making a sweet cake with honey - try our recipe for Lekasch. We've partnered with @bobsredmill, using all natural ingredients for your special celebration cake! Recipe below:
Lekach (Rosh Hashanah Honey Cake)
By Sarah House for Bob’s Red Mill Natural Foods
Prep Time:20 minutes
Bake Time:1 hour
Rest Time:1 hour
Yield: one 12-cup Bundt pan .
3-1/2 cups Light Rye Flour, or Unbleached White All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Tbsp ground Cinnamon
1/2 tsp ground Allspice
1/2 tsp ground Cloves
1 cup Canola Oil, or other neutral oil
4 Eggs
1 cup GloryBee White Clover Blossom Honey
1/2 cup cold Coffee
1 tsp Vanilla Extract .
Preheat oven to 325°F; generously butter and flour a standard Bundt pan, or similar baking mold. .
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices; set aside. .
In a large bowl, whisk together oil, eggs, honey, coffee, and vanilla extract. Add dry to wet and mix well, taking care to not overmix while ensuring there are no pockets of dry flour. .
Pour batter into prepared baking mold, smoothing top. Bake until a tester inserted into the center comes out clean, about 1 hour. .
Let the cake cool completely, about 1 hour, before unmolding. If desired, garnish with a simple glaze of 1-1/2 cups powdered sugar mixed with 2 Tbsp water or cold coffee.