Honey Cake Lekach
These Rosh Hashanah cakes may be frozen for up to 3 months. For the best flavor, make the cakes 1 day ahead.
Serves: 20Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 2 Tbsp. canola oil
- 1⁄2 cup plum/apple baby food
- 6 large eggs, at room temperature
- 1 cup honey
- 1 1⁄2 firmly packed cups light brown sugar
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1⁄8 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground nutmeg
- 1⁄2 cup finely chopped walnuts
- 1⁄2 cup brewed coffee, at room temperature
- Preheat oven to 350°F with a rack set in the lower third of the oven. Grease two 9-by-5-inch loaf pans. Separate egg whites from yolks.
- Combine the oil, baby food, egg whites, honey, and brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 3 minutes.
- In a small mixing bowl, thoroughly mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and chopped nuts. Alternately, stir the flour mixture and the coffee into the sugar mixture, beginning and ending with the flour. Do not overmix. The batter will be very thin.
- Pour the batter into the prepared pans. Rap the pans sharply on the counter several times to break any large bubbles.
- Place the cakes in the oven and bake for about 1 hour, until a toothpick inserted into the center of the cake comes out clean. Set the pans on a rack to cool.