Rosh Hashanah is upon us, and there’s no better way to ring in the Jewish New Year than with spiced Honey Cake. Lekach, as it’s called, signifies a sweet year to come, and is one of many precious minhagim, or customs, upheld on and around this holiday.
The traditional recipe for Honey Cake is typically a dense, loaf-shaped cake made with spices and dark honey varietals, but I decided to switch things up this year. By adding citric Orange Blossom Honey from Savannah Bee Company and sliced almonds, the Lekach gets a modern makeover. The symbolism is further conveyed with a Bundt cake pan instead of a loaf pan.
Savannah Bee Company curates a wide selection of honeys, both in their brick-and-mortar locations in Savannah, GA, and in their online shop. The Orange Blossom Honey chosen for this recipe perfectly complements the rye flour and subtle flavor of the almonds.
- Cook Time
- Prep Time
For the Cake:
- Canola oil (for greasing the pan)
- 2 ¾ cups rye flour (plus a sprinkle for the pan)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sugar
- 6 eggs, separated
- 1 cup canola oil
- 1 cup Savannah Bee Company’s Orange Blossom Honey
- 4 tablespoons fresh orange juice
- 2 tablespoons orange zest
For the glaze:
- ¼ cup fresh orange juice
- 3 cups confectioners’ sugar
- 1 tablespoon almond extract
- 2 teaspoons vanilla extract
1. Preheat oven to 325°. Grease and flour a Bundt pan and set aside.
2. Sift together the flour, spices, baking soda and powder, and salt in a large bowl.
3. In another bowl, beat ¾ cup sugar and 6 egg yolks with a mixer at medium-high speed. After about 4 minutes, the mixture should triple in volume.
4. Stir in oil, honey, orange juice, and lemon zest. Add liquid mixtures to dry mixture and stir until just combined.
5. Beat 6 egg whites on high speed until soft peaks appear. Add the remaining ¼ cup of sugar and continue to beat until stiff peaks form. Fold this mixture into the cake batter and pour entire mixture into previously prepared Bundt pan.
6. Bake cake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
7. As cake cools, whisk together the orange juice, confectioners’ sugar, vanilla and almond extracts. Refrigerate glaze until cake has cooled.
8. Glaze, sprinkle with sliced almonds if you desire and and enjoy the holiday!