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Moist Spicy Honey Cake

Heady Spicy Honey Cake

An extremely moist, spicy honey cake with the added depth of coffee and whiskey.  If you only have one cake on hand, may it be this one.  The recipe makes enough for two bundts, so there will always be one ready in the freezer!

Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 5 teaspoons ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp caradamom
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1/4 tsp nutmeg
  • ½ teaspoon salt
  • 3 eggs
  • 1½ cups granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup olive oil, use a mild flavoured one
  • 1 cup honey, runny (I use buckwheat)
  • 1 cup warm coffee or strong tea
  • 1/2 cup whiskey
  • 1/4 cup apple cider

Instructions

  1. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, allspice, nutmeg, and salt. 

  2. Whisk the eggs, sugars, oil, honey, and vanilla together in a large bowl. (I put the oil into a measuring cup, add it to the bowl and then pour the honey into the same measuring cup.  The residual oil will help all the honey slide right out into the bowl)

  3. Combine the coffee, whiskey and cider into a small bowl or 2 cup measuring cup.

  4. Add 1/3 of the flour and spices into the egg mixture.  Using a whisk (or a handheld blender) blend till smooth.

    Add 1/2 of the coffee mixture and blend till smooth.

    Repeat again, and then end with one final amount of the flour mixture.

  5. Pour batter into well-greased pans. (well greased is vital- the honey will make the batter sticky once it bakes up)

    This recipe makes quite a lot of batter, enough to fill a 10 cup capacity, so depending on the size pans you use, you may have some left over. You can pour the leftover batter into another pan, or into a cupcake tin and make some honey cupcakes.  This makes 2 6-cup bundt pans.

  6. Bake at 350° F until a skewer comes out clean, approximately 50–60 minutes for a bundt pan. Oven temperatures vary tremendously, and the type of pan you use also influences baking time, so do the toothpick test rather than relying on the clock.  

    In fact, I can take out one bundt pan at 55 minutes, but other one needs another 8 or so minutes. 

Recipe Notes

In the original recipe, the amount of cider (or orange juice) is 1/2 cup, and the whiskey is 1/4 cup. I inverted these amounts. Cuz I like whiskey. Feel free to switch them back if so inclined. It will still taste good.

Adapted from Chapad.org