Moist Holiday Honeycake

Serve this moist honey cake for the Jewesh New Year of Rosh Hashanah and delight all of your guests with its fragrant aroma and yummy 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 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.

Step 2

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.

Step 3

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.