Spiced, fragrant honey cake is a tradition on Rosh Hashanah, the Jewish New Year, which generally falls in September. Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people, but not this one! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that before the morning comes, your family will chisel away at it until it's gone.
Ingredients
- cooking spray:
- ½ cups unbleached all-purpose flour: 3 piece
- baking powder: 1 Tbsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- ground cinnamon: 4 tsp
- ground cloves: 1 tsp
- ground nutmeg: 0.5 tsp
- canola oil: 1 cup
- honey: 1 cup
- ½ cups white sugar: 1 piece
- brown sugar: 0.5 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- strong brewed coffee (decaf is fine): 1 cup
- orange juice: 0.5 cup
- whiskey: 0.25 cup
Metric Conversion
Stages of cooking
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Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
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In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
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Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.
