Lekach Honey Cake
Baked to perfection, this cake emerges golden and fragrant, ready to be dusted with confectioners’ sugar for a simple yet elegant finish.
Recipe - ShopRite Corporate
Lekach Honey Cake
Prep Time10 Minutes
Servings10
Cook Time60 Minutes
Ingredients
3 ¼ cups Bowl & Basket all-purpose flour, plus more for coating the bundt pan
1 tbsp Bowl & Basket Baking powder
1 tsp Bowl & Basket Baking soda
1 tbsp Bowl & Basket ground cinnamon
¼ tsp Bowl & Basket ground nutmeg
¼ tsp Bowl & Basket ground allspice
¼ tsp Bowl & Basket salt
1 cup Bowl & Basket clover honey
1 ¼ cups Bowl & Basket granulated sugar
¾ cup orange juice, at room temperature
¾ cup brewed coffee, at room temperature
3 large eggs, at room temperature
Powdered sugar, for dusting (optional)
Directions
- Preheat the oven to 350 degrees and ensure an oven rack is in the middle of the oven. Spray a standard 12 cup bundt pan with cooking spray and dust with with flour, tapping out the excess. Set aside until ready to use.
- Whisk together the dry ingredients (flour through salt) in a large mixing bowl. In a separate bowl, whisk together the rest of the ingredients (honey through eggs) until smooth. Gently whisk dry ingredient mixture into the wet ingredient mixture until just smooth and no lumps remain. Do not overmix.
- Pour batter into the prepared bundt pan and place on the center rack in the oven. Bake at 350 for 45 min to 1 hour or until a toothpick inserted into the center comes out clean. The cake should also spring back when gently pressed with a finger.
- Remove from the oven and allow to cool for 15 minutes in the pan, then gently invert the cake onto a cooling rack and tap the top of the pan to make the cake release. If the cake is stuck, very carefully use a butter knife to loosen the edges or the cake from the pan and try again.
- Let cool completely on the wire rack, then dust with powdered sugar and serve.
10 minutes
Prep Time
60 minutes
Cook Time
10
Servings
Directions
- Preheat the oven to 350 degrees and ensure an oven rack is in the middle of the oven. Spray a standard 12 cup bundt pan with cooking spray and dust with with flour, tapping out the excess. Set aside until ready to use.
- Whisk together the dry ingredients (flour through salt) in a large mixing bowl. In a separate bowl, whisk together the rest of the ingredients (honey through eggs) until smooth. Gently whisk dry ingredient mixture into the wet ingredient mixture until just smooth and no lumps remain. Do not overmix.
- Pour batter into the prepared bundt pan and place on the center rack in the oven. Bake at 350 for 45 min to 1 hour or until a toothpick inserted into the center comes out clean. The cake should also spring back when gently pressed with a finger.
- Remove from the oven and allow to cool for 15 minutes in the pan, then gently invert the cake onto a cooling rack and tap the top of the pan to make the cake release. If the cake is stuck, very carefully use a butter knife to loosen the edges or the cake from the pan and try again.
- Let cool completely on the wire rack, then dust with powdered sugar and serve.
