Honey Cake - Gluten Free

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Gluten Free Honey Cake "Lekach"

Adapted from Marcy Goldman by Blue Heron Kitchen

Rosh Hashanah is coming up, and it's traditional to eat sweet foods, often honey, symbolizing a sweet year ahead. Gosh, wouldn't that be the best?! Each day, I sense that our world is being taken from us, that it's being destroyed by dictators, oligarchs and sick billionaires. 

But I digress... let's get to the sweet stuff.

I finally baked a moist and delicious gluten free honey cake that replicates the taste and maybe even has a better texture than those dreaded 'dry' honey cakes that everybody politely declines. 

Please (please!) follow these instructions carefully. Each direction is important, including the baking pan, a 9" non-stick tube pan (here's a link to a nice one on Amazon) as well as baking on two stacked baking sheets. If you look at the photo, you'll see that the loaf pan cakes sunk and the tube pan cake didn't. Use a tube pan.

I live in an area where we have gobs of local honey. But, for this recipe, I go for my memory of taste, Golden Blossom honey. I've used both tea and coffee, and prefer coffee. Either works. My guess is that in Eastern Europe, tea was more commonly used. I've used bourbon and rye, and I don't think it matters, but you should use booze. The spices will warm your home and are a harbinger of fall. (If you have whole spices, do grind them fresh. Cloves and allspice are pretty amazing when freshly ground!)

My gluten free flour, is King Arthur Measure for Measure. And it should be yours, too. No need to add xanthan gum or any binder. It's as good and close as it gets.

You will need a kitchen scale. Anyone who bakes needs a kitchen scale. Easy to find one at any kitchen supply store, hardware store or on .. yeah, Amazon.

Wishing those who celebrate and those who don't celebrate sweet and peaceful days always.

peace and love, honey.

Jane

Honey Cake - "Lekach" - Gluten Free

Equipment: 9" non-stick tube pan, or a non-stick bundt pan of same capacity/size, a measuring cup or large pitcher of at least 32 oz., A large bowl and whisk for hand mixing, a stand mixer with whisk attachment.

Ingredients:

• 300 g. Measure for Measure gluten free flour (with xanthan gum) 
• 1 Tbsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Kosher Salt
• 4 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Ground Allspice
• 1 cup flavorless vegetable oil (Sunflower is my go-to. Be sure it's fresh. Olive oil -nope.)
• 1 cup (liquid) Honey
• 300 g. Granulated Sugar
• 3 Eggs, size large, room temperature
• 1 tsp. Pure Vanilla Extract (or 1/2 tsp ground vanilla, my preference)
• 1 cup Warm Strong Coffee or Tea
• 1/2 cup Freshly Squeezed Orange Juice (or buy some freshly squeezed)
• 1/4 cup Rye or Bourbon

Procedure:

• Stack two baking sheets and place in oven on center rack and preheat oven to 350º F./180º C.
• For tube pan, trace around the bottom circumference and inner circle, cut parchment to line the bottom of the pan.
• Lightly, but thoroughly grease the pan and place the parchment at the bottom of the pan and lightly grease the parchment. Set aside.
• Weigh out sugars and set aside
• Weigh flour and add baking powder, soda, salt and spices and whisk together. Set aside.
• Pour vegetable oil in 32 oz. or larger measuring cup and lightly coat inside with some of the oil for easy pouring.
• To the oil, in this order, add: honey, orange juice, whisky. Then dump in the eggs and vanilla extract.
• Whisk the wet ingredients together.
• In the bowl of a stand mixer (or in a very large bowl), place the flour mixture and make a well in the center.
• Dump in the wet ingredients and mix using the whisk attachment. 
• When well incorporated, scrape down and add the sugars.
• Mix until well combined. (Batter is very liquid. No worries.)
• Pour into prepared pan.
• Pop into the oven and bake for 40-60 minutes, depending on your oven and your pan.
• Cake should spring back to a gentle touch and tooth pick should come out clean.
• Remove from oven and cool for about 20 minutes on a wire rack.
• Invert the cake and place wire rack on the bottom and return to its upright position to fully cool.
• Once completely cooled, wrap well. This cake needs a day for flavors to meld.
• Cake will keep, well wrapped for a few days. Keep in fridge after a few days. Or freeze if you need to wait for Simchat Torah (just kidding).