Moist Holiday Honeycake

A moist and yummy honey cake for Rosh Hashanah has coffee, orange juice, a touch of whiskey, and plenty of fragrant spices for a sophisticated taste.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 555 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 eggs
• 1 teaspoon ground cloves
• 1 cup honey
• 1 tablespoon baking powder
• 4 teaspoons ground cinnamon
• 1 cup canola oil
• cooking spray
• 1 cup strong brewed coffee (decaf is fine)
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 cup orange juice
• 1.5 cups white sugar
• 0.5 cup brown sugar
• 0.25 cup whiskey
• 3.5 cups unbleached all-purpose flour

Recipe Instructions

Step 1

Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.

Step 2

In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.

Step 3

Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.