This one is for all you Rosh Hashanah people out there. You know, the Jewish New Year? It’s going on as we speak. And what better to celebrate than a traditional honey cake?
Except, well, they’re often not so great. Honey cakes can be dry, sort of like pumpkin cake’s less sexy counterpart. Why make a honey cake when there’s pumpkin around?
I’ll tell you why. This cake. This amazing, tricked-out, not dry but super moist honey cake!
This is not your grandmother’s honey cake, everyone. It’s got coffee in it, sure. But it also has a lovely amount of Jack Daniel’s. Nothing says Happy New Year like whiskey!
My favorite thing about this cake is the ease of it all. You mix it all up in one bowl, pour it into a bundt, and voila! Amazing honey goodness. And then I made it even more crazy by adding a honey glaze to the surface. Heck, why not? Glaze just makes everything better!
So let happiness abound here, y’all. It’s a holiday for many people out there, and they should all have the best honey cake for a sweet new year.
3 and 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1 and 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 cup coffee
1/2 cup fresh orange juice
1/4 cup whiskey
- Preheat the oven to 350. Coat a bundt pan with cooking spray and then flour the pan for easy release.
- Combine all of the dry ingredients and spices (except the sugars) in a large bowl. Pour in the remaining ingredients and mix thoroughly until the batter is smooth. The batter will be very thin.
- Pour the batter into the cake pan and bake for 60-65 minutes until a toothpick inserted into the center comes out clean. Cool briefly and invert onto a plate.
- If you care to glaze the cake, cool it fully. Combine 1 cup of powdered sugar with 4-5 tablespoons of honey, 1 teaspoon vanilla, and 1-2 teaspoons water. Mix until desired consistency forms and pour on the cake.