For an extra touch of flavor, consider using a high-quality honey, such as buckwheat or wildflower. If you don't have whiskey on hand, you can substitute with brandy or dark rum. Alternatively, you can omit the alcohol altogether and add an additional 1/4 cup of orange juice. To ensure the cake releases easily, thoroughly grease and flour the Bundt pan, even if using a non-stick pan. This cake freezes beautifully. Wrap tightly in plastic wrap and then foil for up to 2 months.
Moist Holiday Honeycake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS192
Embrace tradition with this exquisitely moist and fragrant honey cake, a modern twist on a Rosh Hashanah classic. Forget dry, brick-like disappointments; this recipe delivers a truly delicious and memorable centerpiece for your holiday table, guaranteed to vanish before morning!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate87 g
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Cholesterol47 mg
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Fiber2 g
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Protein6 g
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Saturated Fat2 g
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Sodium309 mg
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Sugar58 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Position an oven rack in the upper third of the oven. Preheat the oven to 350°F (175°C). Generously spray a 10-inch fluted tube pan (Bundt pan recommended) with cooking spray. (5 minutes)
02 Step
Recipe View In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. (5 minutes)
03 Step
Recipe View In a separate, extra-large bowl, whisk together the canola oil, honey, white sugar, brown sugar, eggs, vanilla extract, strong brewed coffee, orange juice, and whiskey until well combined. (5 minutes)
04 Step
Recipe View Gradually add the dry flour mixture to the wet honey mixture, using an electric mixer on low speed. Beat until just thoroughly incorporated. Be careful not to overmix. (5 minutes)
05 Step
Recipe View Pour the batter evenly into the prepared Bundt pan. (2 minutes)
06 Step
Recipe View Bake on the upper rack of the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs, approximately 1 hour. (60 minutes)
07 Step
Recipe View Let the cake cool in the pan for 20 minutes before inverting it onto a serving platter to cool completely. (20 minutes)
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Erna Sauer
Nov 17, 2024Jessica P.: "This is my go-to honey cake recipe now. Thank you for sharing!
Savanah Jacobs
Apr 25, 2024Sarah J.: "This cake was a huge hit at our Rosh Hashanah dinner! So moist and flavorful.
Jazmin Upton
Apr 13, 2024Ashley T.: "I'm not a big fan of honey cake, but this one is actually good!
Ocie Windlertromp
Mar 12, 2024Kevin R.: "Moist and yummy is right! Everyone at work enjoyed it.
Sheridan Toy
Feb 28, 2024David L.: "I've made many honey cakes, and this is by far the best. The coffee and whiskey add a wonderful depth of flavor.
Cassie Fritsch
Dec 31, 2023Michael B.: "I added walnuts and a simple orange glaze. Delicious!
Akeem Hermiston
Oct 20, 2023Emily K.: "The recipe was easy to follow, and the cake turned out perfectly. My family loved it!