Lekach is a German cake that is spiced with nutmeg, mace, and cinnamon and then sweetened with brown sugar and honey. This cake originates in Germany’s Jewish culture, where it is a centerpiece of Rosh Hashanah, or Jewish New Year, celebrations.
The star ingredient of Lekach is the honey used to sweeten it. The honey is mixed with spices, coffee, and whiskey, creating a moist cake that is best enjoyed after the flavors have had time to settle. While it is possible to eat this cake right after baking, it is recommended to wait 24 hours before serving. For this reason, it is often made in advance, so that it can be enjoyed before the fasting of Yom Kippur.
Despite centuries of movement across the Jewish communities of Eastern Europe, the recipe has hardly changed. Depending upon the family’s preference or restrictions, some will choose to withhold the coffee and whisky. For a more decorated look, many choose to dust the top in powdered sugar.
Origin & Cultural Significance
While this is a distinctly German Jewish recipe that has since spread throughout Eastern Europe, it is believed that the cake’s far ancestor might be the gingerbread cakes of Egypt and Rome. It shares many of the same spices and its use of honey as a sweetener is reminiscent of the times before sugar agriculture.
The evolution of the older baking styles into what we know as modern-day Lekach would have followed along with Jewish diasporic migration into Europe.
This cake is typically given to younger family members by mentors and elders, such as one’s parents or older family friends, on the eve of Yom Kippur. As the cake symbolizes a sweet year ahead, it is a gesture meant to express the elder’s well wishes for the younger recipient. Eating this delicious cake is an important tradition and a sweet way to celebrate a significant religious holiday.
German Lekach Recipe
Lekach is a German cake that is spiced with nutmeg, mace, and cinnamon and then sweetened with brown sugar and honey. This cake originates in Germany’s Jewish culture, where it is a centerpiece of Rosh Hashanah, or Jewish New Year, celebrations.
Ingredients
- All-purpose flour - 2 ½ cups
- All-purpose flour (for pan) - 2 tbsp
- Whole wheat flour - 1 cup
- Brown sugar - ½ cup
- Baking powder - 1 tsp
- Baking soda - 1 tbsp
- Ground nutmeg - ½ tsp
- Ground mace - ½ tsp
- Ground ginger - 2 tsp
- Ground cloves - ½ tsp
- Ground cinnamon - 2 tsp
- Walnuts, toasted and ground - 2 oz
- Vanilla extract - 1 tsp
- Fresh brewed coffee - ¼ cup
- Honey - 1 ¼ cup
- Apple juice - ¾ cup
- Whisky - 2- 3 tbsp
- Vegetable oil - ¼ cup
- Eggs , beaten - 4
Instructions
- Preheat the oven to 350 F (180C).
- In a large bowl, mix the dry ingredients: flour, ground walnuts, baking powder, baking soda, sugar, and spices.
- In a smaller bowl, combine vanilla, coffee, honey, apple juice, and whisky until the texture is smooth.
- Add the oil, eggs, and the smooth liquid mixture into the dry bow.
- Hand-whisk or use the whisk setting at low speed until reaching a smooth dough without lumps.
- To prepare your pan, spray with cooking spray and sprinkle extra flour into the pan and move it around until all surface is covered. Once covered, clear the pan of excess flour by turning it upside down and tapping the bottom.
- Pour the smooth dough into the pan.
- Bake for 55 minutes-1 hour. To test if the loaf is ready, stick a toothpick into the center. Once you can pull the toothpick out and it remains clean, the loaf is thoroughly cooked.
- Let cool until just slightly warm and then remove from the mold. Be careful to not remove the cake when it is still hot, as it will likely crumble along the outer edges.
- You can serve immediately but it is recommended to cover and let the flavors settle for around 24 hours.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 461mgCarbohydrates: 82gFiber: 3gSugar: 46gProtein: 9g