- Level: Easy
- Serves: 8
- Nutritional Information per Serving (1 of 8): Calories 600, Total Fat 27 g, Saturated Fat 2 g, Carbohydrates 81 g, Dietary Fiber 1 g, Sugar 56 g, Protein 5 g, Cholesterol 47 mg, Sodium 368 mg
- Total Time: 1 hr 40 min
- Active Time: 30 min
Honey cake is traditionally served at Rosh Hashanah to symbolize wishes for a sweet year, but many honey cakes can be dry or one-dimensional; this version is differentluxuriously moist with a warm, boozy depth. Lemon-ginger tea adds brightness, turbinado sugar forms a crisp top, and a honey-whiskey glaze amplifies cozy autumn flavors.
- Level: Easy
- Servings: 8
- Nutritional Info per Serving: Calories 600, Total Fat 27 g, Saturated Fat 2 g, Carbs 81 g, Dietary Fiber 1 g, Sugar 56 g, Protein 5 g, Cholesterol 47 mg, Sodium 368 mg
- Total: 1 hr 40 min
- Active: 30 min
Ingredients for Cake:
- Vegetable oil nonstick spray
- 2 cups (250 g) all-purpose flour
- 1 cup (185 g) light brown sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground cardamom
- 1 cup (190 g) vegetable oil
- 1/2 cup (160 g) honey
- 1/4 cup (47 g) whiskey
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup (118 g) prepared lemon-ginger tea (see Cook's Note)
- 1 tablespoon turbinado sugar
- Pinch flaky sea salt
For the Whiskey Glaze:
- 2 tablespoons (40 g) honey
- 1 teaspoon (13 g) whiskey
- 1 to 2 tablespoons dairy or nondairy milk
- 3/4 cup (90 g) sifted confectioners sugar
- Adjust an oven rack to the middle position and preheat oven to 350F (175C). Spray a 9-by-2-inch loaf pan lightly with nonstick spray.
- Making the cake: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and cardamom until evenly mixed. In a separate medium bowl or large measuring cup, combine the vegetable oil, honey, whiskey, vanilla extract, and eggs, whisking until smooth. Gradually pour the wet mixture into the dry ingredients, whisking until just combined. Slowly stream in the lemon-ginger tea while stirring. Pour the batter into the prepared loaf pan and sprinkle the surface with turbinado sugar and a pinch of flaky sea salt. Bake until the top is a rich golden brown and a toothpick inserted near the center comes out clean, about 60 to 70 minutes. Let the cake cool on a rack for at least 10 minutes before glazing or slicing.
- Preparing the glaze: Whisk together the honey, whiskey, and the milk in a medium bowl. Add the sifted confectioners sugar and mix until smooth. Set aside to cool until the cake is ready.
- Drizzle the honey-whiskey glaze evenly over the cooled cake. Slice and enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature or refrigerated for up to one week.
Cook's Note: To make the lemon-ginger tea, bring 1 cup water to a boil. Remove from heat, steep a tea bag for at least 5 minutes, then discard the bag. You can add the tea while still warm to the batter.
