Difficulty
- Intermediate
Yield
- Servings: 12 to 16
Nutritional Information (per serving 1 of 14 servings)
- Calories: 514
- Total Fat: 20 g
- Saturated Fat: 2 g
- Carbohydrates: 78 g
- Dietary Fiber: 2 g
- Sugar: 50 g
- Protein: 6 g
- Cholesterol: 45 mg
- Sodium: 324 mg
Time
- Total Time: 2 hours (including cooling time)
- Active Time: 30 minutes
Ingredients
- 1 cup vegetable oil, plus extra for greasing the pan
- 3 3/4 cups all-purpose flour, plus extra for dusting the pan
- 1 1/2 cups granulated sugar
- 1 cup honey
- 1/2 cup light brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- 2 teaspoons grated orange zest (from 2 oranges)
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 cup hot brewed coffee
- 1/2 cup freshly squeezed orange juice (from 2 oranges)
- 1/4 cup quality bourbon, such as Maker's Mark
- 1/2 cup blanched sliced almonds
Special equipment: 9-inch angel food cake pan with removable bottom; electric mixer with paddle attachment; parchment paper; rubber spatula.
Serving suggestion: Ina recommends serving the cake with a dollop of whipped cream.
Directions
- Preheat the oven to 350F (175C). Lightly brush a 9-inch angel food cake pan with removable bottom with vegetable oil, line the base with parchment paper, then grease and flour the pan thoroughly.
- Using an electric mixer fitted with the paddle attachment, beat the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for 1 minute, until well blended. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger, then whisk to combine.
- In a 2-cup glass measuring cup, combine the hot coffee, orange juice, and bourbon. With the mixer on low, add the dry flour mixture and the liquid mixture alternately to the sugaroil mixture in thirds, beginning and ending with the flour mixture. Mix just until incorporated, scraping down the bowl as needed the batter will be quite liquid, which is expected.
- Pour the batter into the prepared pan. Tap the pan firmly five times on the countertop to release air bubbles. Evenly sprinkle the sliced almonds over the top.
- Bake on the middle rack for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan, then carefully remove it. Place the cake almond side up on a flat serving plate and serve at room temperature.
Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
