Honey Cake to ring in the New Year

Honey 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. 

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Comments (Archived):

  1. Ellen

    Except for the whiskey somewhat like what my mother in law used to make. I inherited her bundt pan, In my house I use it as a kitchen decoration. Looks like another Gotham Gal masterpiece.La Shona Tova!!

    1. Gotham Gal

      I used my Grandmothers bundt pan too. They don’t make them like they used to.joanne [email protected]

    2. Gotham Gal

      I used my Grandmothers bundt pan too. They don’t make them like they used to.joanne [email protected]

  2. CCjudy

    I didnt use my grandmothers bundt cause she didnt bake. I did make it and learned a few things. First is that Gotham Gal is right about greasing the bundt. I didnt get it all out okay and maybe I didnt let it cool long?? Also mine didnt really bake in 45 minutes. And I cannot use box confectioner sugar so I used cup and the frosting is excellent – I added some lemon zest and cardamom seeds in a pd. And it is just so good. Good recipe will be better next time and I thank you

    1. Gotham Gal

      My pleasure.

    2. Gotham Gal

      Honey cake needs serious spray. I like the frosting idea. An entire box ofconfectioner sugar is so over the top.

  3. CCjudy

    When your honey cake was baked was it firm? I think mine was not fully baked after 45 minutes..

    1. Gotham Gal

      Yes but ovens can be different although they shouldn’t be. At the end of the day, trust your gutjoanne [email protected]

  4. CCjudy

    When do you apply the frosting?

    1. Gotham Gal

      When the cake is completely cool!

  5. CCjudy

    When do you apply the frosting

  6. Cia

    nyumi ^^,