Best Honey Cake Ever

B”H

If you’ve been around here a while you know sweet foods and I… not good friends. So, honey cake is definitely not my thing. But what is one to do when Rosh Hashanah rolls around!? Enter my friend and fellow blogger, Amy from What Jew Wanna Eat, who introduced me to her Drunken Honey-Pomegranate Cake. This is hands down THE best honey cake ever… Pomegranate! Yes… brilliant! Make it and thank me later. Not only is it delicious and GORGEOUS, but super easy to make and tastes even better after a few days! You can find the recipe in Amy’s book, Sweet Noshings, which was published last year. You may remember me mentioning the book when I made Amy’s decadent Snickerdoodle Bagels a.k.a Unicorn Bagels for my daughter’s birthday. Here’s THE best honey cake ever!

And of course my 7 year old loves baking all of Amy’s things so she jumped at the chance to make this one for me! Yup. My girls are really the bakers around here.

Appreciate the decadence please! The pomegranate glaze… beyond!

Ingredients:

Cooking spray with flour for greasing pan
3 cups all purpose flour
1 cup sugar
1/2 cup light or dark brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground ginger
1 TBS ground cardamom
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canola or vegetable oil
1 cup honey (trick: measure oil first or spray your measuring cup with cooking spray so the honey slides out of the measuring cup)
3 eggs
1 1/2 tsp vanilla extract
1/2 cup strong brewed coffee at room temperature (can be decaf)
1/2 cup pomegranate juice
1/4 cup whiskey or pomegranate juice
zest from 1 lemon

For glaze: 1 cup powdered sugar & 1-2 TBS pomegranate juice.

Pomegranate seeds for garnish

Procedure:

1- Preheat oven to 350. Grease 12 cup bundt pan and flour lightly.
2- In a large bowl whisk together flour, sugars, baking powder, baking soda, salt, ginger, cardamon, cinnamon and nutmeg until combined. Set aside.
3- In a separate large mixing bowl add oil, honey, eggs, vanilla, coffee, pomegranate juice, whiskey, and lemon zest and beat with a hand or stand mixer with a whisk attachment until incorporated.
4- Add dry mixture to wet mixture and beat just until combined. You do not want to over-mix and make the cake tough. The batter should be thick but runny enough to stick to the whisk attachment.
5- Pour the batter into the prepared pan and bake 50-60 minutes until cake is golden brown and a toothpick inserted into the cake comes out mostly clean.
6- Cool for 15 minutes in the pan and then take the cake out onto a cooling rack to finish cooling.
7- To make glaze, whisk together powdered sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon. You can keep the glaze for a few days in a sealed container in the refrigerator.
8- Take glaze out of fridge a bit before serving and drizzle over cake right before serving. Garnish with pomegranate seeds and serve.
* This cake tastes great after a day or two which makes it perfect to make before Yom Tov!

Enjoy!