Leicaj - Lekach

Leicaj (also spelled lekach) is a traditional Ashkenazi Jewish honey cake heavily spiced with ingredients like cinnamon, cloves, ginger, and nutmeg, most famously enjoyed during Rosh Hashanah (the Jewish New Year) to symbolize the wish for a sweet year ahead.

This deeply flavorful, super-moist cake gets its rich amber hue and signature damp crumb from a generous amount of honey combined with strong black coffee or tea. It is an incredibly forgiving "one-bowl" bake where the wet and dry ingredients are simply whisked together into a smooth batter, often accented with walnuts, raisins, or grated apples to lock in extra moisture.

Many bakers tightly wrap the baked loaf in foil and let it sit for a few days before slicing, allowing the deep molasses and spice flavors to mature and intensify.

Traditional Leicaj Recipe

Prep Time Cook Time Yield Key Technique

15 minutes 50–60 minutes 1 loaf (approx. 12 servings) One-bowl mixing; pre-infusing flour

Ingredients

• 2 large eggs (room temperature)

• ½ cup (100g) granulated white or dark muscovado sugar

• 1 cup (340g) good-quality liquid honey

• ½ cup (120ml) neutral vegetable or sunflower oil

• ½ cup (120ml) strongly brewed hot coffee or black tea

• 2 cups (275g) plain all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves or nutmeg

• ½ cup chopped walnuts (optional)

• Optional secret weapon: ½ a red apple, finely grated (keeps it incredibly moist)

Step-by-Step Instructions:

1. Preheat & Prep: Heat your oven to 170°C (340°F). Grease and flour a standard loaf pan or a bundt mold thoroughly.

2. Whisk Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and creamy. Whisk in the honey, vegetable oil, and hot coffee or tea until completely combined. If using grated apple, stir it into this wet mixture now.

3. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and cloves to eliminate any lumps. (Tip: If using walnuts, toss them in a tablespoon of this flour mix so they don't sink to the bottom of the cake.)

4. Combine: Gradually pour the dry ingredients into the wet mixture, whisking gently just until you have a smooth, thick batter. Stir in the floured walnuts.

5. Bake: Pour the batter into your prepared pan. Bake for 50 to 60 minutes. Check readiness by inserting a toothpick into the center; it should come out clean and free of wet crumbs.

6. Cool & Rest: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For the absolute best texture and flavor, wrap it in foil and let it sit on your counter for 24 to 48 hours before eating!