Honey Cake to ring in the New Year

We are going to our friends house tomorrow to celebrate Rosh Hashanah, the Jewish New Year, and I decided to go the traditional route and make a honey cake.  Supposedly tastes better the next day.  I also opted for a bundt and whipped up some cream cheese icing to complement the cake.  Looks good.  I tasted a little bit because I cut off the bottom a little bit so the cake laid on the plate evenly.  The key is using a really tasting honey. 

3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups sugar
1/2 cup light brown sugar
3 eggs, room temperature ( but not that necessary on that front )
1 tsp. vanilla
1 cup warm coffee
1/2 cup orange juice
1/4 cup whiskey
1/2 cup slivered almonds

Preheat the oven to 350.  Really grease up a bundt cake because the batter is sticky. 

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.  Make a well in the center of the flour mixture.  In the well, add oil, honey, sugar, brown sugar, eggs, vanilla, coffee, orange juice, whiskey and almonds.  The well will overflow, no big deal. 

Blend this all together with an electric mixer until completely mixed together.   Pour batter into the bundt, bake for about 40 minutes or browned.  Also, I always take a skewer and put it in the cake to make sure it comes out clean. 

Let cool.  Flip it over and if need be, slice the bottom with a serrated knife to make the cake even.

Cream Cheese Icing

1 8 ounce cream cheese at room temperature
1/4 cup melted unsalted butter
1 box of confectioners sugar
1/2 cup milk
2 tsp. vanilla

Beat until creamy.  If it isn't pourable, add a little more milk.  Use something that can pour the frosting…makes life much easier.