Honey cake, a springy loaf called lekach in Yiddish and traditionally served at Rosh Hashana, is not my favorite holiday dessert. So I was thrilled when, in the 1990s, Charles Fenyvesi, a colleague of ...

Loaf cakes are decidedly less showy than their layer cake counterparts, but that certainly doesn't make them less delicious. Yes, they lack goopy fillings and fluffy icings, but their beauty lies in ...

This loaf has a warming spicy flavor with a floral taste of pure honey. (Recipe Credit: Aube Giroux of Kitchen Vignettes). In a small skillet, toast the fennel seeds for a few minutes over medium-low ...

No need for tube pans here! This angel food loaf cake recipe uses two 8x4-inch pans and still bakes a perfectly light, fluffy ...

The cakes should mature for seven days before serving so that the richness of the honey flavor deepens. Try this recipe with any of a variety of honeys; the flavor notes of the honey come through ...

150g dark resinous honey, for example pine or Greek mountain 110g wholemeal or plain rye flour 110g plain flour 100g light muscovado sugar pinch of sea salt ¾ tsp bicarbonate of soda ½ tsp ground ...

900g (2lb) loaf tin, about 21.5cm x 11cm (8½ in x 4½ in) and 6cm (2½ in) deep, 1.2 litres (2 pints) capacity Preheat the oven to 180°C (160°C fan/350°F/gas 4). Grease the loaf tin and line with baking ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. The scent of baking butter, sugar, caramelised pumpkin, nutmeg and cinnamon used to conjure up an autumnal ...

Rosh Hashanah honey cake is a traditional Jewish cake, served during Rosh Hashanah, a two-day celebration observing the Jewish New Year. Typically made in a loaf, or bundt cake mould, this sweet cake ...

Recently I received a gift of local neighbourhood honeys from hives in Toronto. Canada is a beekeeping paradise as there are small communities everywhere producing their own honey. My “Old Town” honey ...