Whiskey Honey Cake
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Category
Dessert
Flavored with seasonal fall spices, this show stopping honey cake is the crowning glory of any Rosh Hashana Table. Oil in the cake helps it stay moist, coffee adds an unidentifiable but unmistakable richness, and whiskey enhances the sweet, honey flavor. Filled with a rich, whiskey whipped cream and topped with holiday worthy fruits, this cake's beauty belies its simplicity.
Ingredients
3 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
4 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
1 cup vegetable oil
1 cup honey
1 ½ cups granulated sugar
½ cup brown sugar
3 eggs
1 tsp vanilla extract
1¼ cup strong hot coffee
½ cup whisky
4 cups heavy cream
¼ cup whiskey
¼ cup granulated sugar
pomegranate seeds, concord grapes on the vine, figs, golden berries, honeycomb
Whipped Cream
Topping
Directions
Preheat to 350°F. Lightly grease 2 10” cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee and whiskey.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pans. (Use any leftover batter to make a small square cake or cupcakes.)
Bake until the cake springs back when you touch it gently in the center, around 55-60 minutes. Let the cake stand for 15 min. before removing it from the pan. Invert it onto a wire rack to cool completely. When the cakes are cool, level the tops.
Whip the cream with the sugar and slowly add in the whiskey. Refrigerate until cold.
To assemble: Place cake half on cake stand. Top with whipped cream. Top with second cake half. Top with more whipped cream and decorate with fruits. Serve.