Bourbon Honey Cake

Just in time for Rosh Hashana, this cake will transport your tastebuds, as you welcome the New year in sweetness and health!

Technique tip: Prepare the cake completely, wrap tightly in plastic wrap, and store at room temperature for one day, refrigerate for up to 4 days, or freeze for up to 4 months.

Ingredients

• 1 cup vegetable oil, plus extra for the pan

  1. 3¾ cups all-purpose flour, plus extra for the pan

  2. 1½ cups granulated sugar

  3. 1 cup honey

  4. 1/2 cup light brown sugar, lightly packed

  5. 3 extra-large eggs, at room temperature

  6. 2 teaspoons grated orange zest (from 2 oranges)

  7. 1 teaspoon pure vanilla extract

  8. 1 tablespoon baking powder

  9. 1 teaspoon baking soda

  10. 4 teaspoons ground cinnamon

  11. 1 teaspoon kosher salt

  12. 1/2 teaspoon ground cloves

  13. 1/2 teaspoon ground allspice

  14. 1/2 teaspoon ground ginger

  15. 1 cup hot coffee

  16. 1/2 cup freshly squeezed orange juice (from 2 oranges)

  17. 1/2 cup good bourbon

  18. 1/2 cup blanched sliced almonds

  19. Preparation

      1. Preheat the oven to 350°F. Brush a 9-inch angel food cake pan with a non-removable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.

      2. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger, and blend.

      3. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula (the batter will be very liquidy).

      4. Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

Honey Cake with Pecan Swirls

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

1 cup pecan halves
½ plus 1/3 cup sugar, divided
1 tablespoon ground cinnamon
2/3 cup brewed espresso or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
¾ cup honey
½ cup canola or vegetable oil
1/3 cup dark brown sugar
2 large eggs
2 cups all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¾ teaspoon baking powder
¾ teaspoon baking soda

1.     Preheat the oven to 350F. Grease and flour a 12-inch loaf pan.

2.     Place the pecan halves in a bag and crush them with a rolling pin until the largest pieces are between ¼ and ½-inch long. Add the ½ cup sugar and 1 tablespoon cinnamon to the bag and shake to combine.

3.     In a large bowl, whisk together the coffee and honey. Add the oil, 1/3 cup of the white sugar, the brown sugar and eggs and whisk well. Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with a stand of hand-held electric mixer on medium speed for 2 minutes, or mix vigorously by hand, until you have a smooth batter.

4.     Scoop up 1 cup of the batter and pour into the pan. Repeat with another cup of batter and 1/3 cup of the nut mixture. Repeat again.

5.     Bake for 1 hour, or until a skewer inserted comes out clean. Let cool for ten minutes in the pan and then turn out onto a rack to continue cooling. The cake is good either warm or at room temperature. 

Adapted from the Kosher Baker by Paula Shoyer