Ina Garten Bourbon Honey Cake

Ina Garten bourbon honey cake turns honey, orange zest and warm spices into a moist, tender tube cake in 1 hour 5 minutes. Save this easy make-ahead holiday dessert for Rosh Hashanah, Thanksgiving or Christmas, because it keeps for days, tastes even better after a rest and slices beautifully.

Alternate the flour and the coffee, orange juice and bourbon mixture in thirds, starting and ending with flour. Dump it all in at once and the thin batter turns lumpy and uneven.

Ina Garten calls honey cake a classic Jewish holiday dessert and likes hers moist and spicy, layered with honey, brown sugar, orange zest, coffee and spices. Bourbon is her extra touch, and the recipe comes from Cooking for Jeffrey (2016), since her husband loves this cake.

Source: Cooking for Jeffrey (2016)

Ina Garten Bourbon Honey Cake

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Course: DessertCuisine: American, JewishDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

450

kcal

A very liquid oil-based batter bakes into a moist, spiced crumb under a crown of sliced almonds. The honey and brown sugar keep it soft, so it slices cleanly even days later.

Ingredients

• 1 cup vegetable oil, plus extra for the pan
  

• 3 3/4 cups all-purpose flour, plus extra for 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 (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 coffee
  

• 1/2 cup freshly squeezed orange juice (2 oranges)
  

• 1/4 cup good bourbon, such as Maker's Mark
  

• 1/2 cup blanched sliced almonds
  

Directions

• Prep the pan: Preheat the oven to 350°F, then brush a 9-inch angel food cake pan with a nonremovable bottom with oil. Line the bottom with parchment paper, then oil and flour the pan.
• Mix the wet ingredients: In a stand mixer fitted with the paddle, combine 1 cup vegetable oil, 1 1/2 cups granulated sugar, 1 cup honey, 1/2 cup light brown sugar and 3 eggs. Add 2 teaspoons orange zest and 1 teaspoon vanilla, then mix on medium speed for 1 minute.
• Sift the dry ingredients: Sift 3 3/4 cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda and 4 teaspoons cinnamon into another bowl. Add 1 teaspoon kosher salt, 1/2 teaspoon cloves, 1/2 teaspoon allspice and 1/2 teaspoon ginger, then blend.
• Combine the liquids: Pour 1 cup hot coffee, 1/2 cup orange juice and 1/4 cup bourbon into a 2-cup glass measuring cup. Maker's Mark works well here.
• Mix the batter: With the mixer on low, add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour. Scrape down the bowl with a spatula, and don't worry that the batter is very liquid.
• Fill and top: Pour the batter into the prepared pan, then rap the pan 5 times on the counter to get rid of any bubbles. Sprinkle 1/2 cup sliced almonds over the top.
• Bake the cake: Bake in the center of the oven for 40 to 45 minutes. It's done when a toothpick inserted into the center comes out clean.
• Cool and serve: Cool the cake completely, then remove it from the pan. Place it almond side up on a flat serving plate and serve at room temperature.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Chicago Metallic angel food tube pan, removable center, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this honey cake ahead of time?

Yes, and it's one of the best things about it. Wrap the finished cake tightly in plastic wrap, then keep it at room temperature for one day or in the fridge for up to 4 days.

Can I freeze bourbon honey cake?

It freezes well for up to 4 months. Wrap it tightly in plastic wrap first so it doesn't pick up freezer smells, then thaw it at room temperature before serving.

Why do the eggs need to be at room temperature?

Room temperature eggs blend smoothly into the oil and sugar, which gives the thin batter an even texture. Ina leaves hers out overnight to be sure. A bowl of warm tap water for about 10 minutes works in a pinch.

Can I leave out the bourbon?

You can, though you'll lose some of the depth it adds. Replace the 1/4 cup with extra orange juice or more hot coffee so the amount of liquid stays the same.

What's the most common mistake with this cake?

Skipping the pan prep is the big one, since a sticky honey batter grabs onto bare metal. Oil the pan, line the bottom with parchment, then oil and flour it, and the cake will release cleanly.