Honey Whiskey Cake

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Honey Whiskey Cake
A simple Bundt cake sweetened and flavored with honey and whiskey in the cake batter, and soaked in a rich butter, honey, and whiskey glaze after the cake is baked.
Recipe type: Dessert | Bundt Cake
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9-inch Bundt pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Room Temperature

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • ¼ cup honey (preferably clover honey)
  • 1 cup milk, room temperature (preferably whole milk) Tip: heat the milk briefly in a microwave to room temperature.
  • ¼ cup whiskey
  • 3 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
Glaze:
  • 6 tablespoons unsalted butter
  • ½ cup honey
  • ¼ cup whiskey
  • ⅛ teaspoon salt
Topping:
  • About 1 tablespoon confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt pan; grease the pan with shortening and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl or measuring cup, combine vegetable oil and honey; stir together to mix. Set aside. Tip: Don’t worry if the honey sinks to the bottom of the bowl.
  3. In a small bowl or measuring cup, combine milk and whiskey; stir together to mix. Set aside.
  4. In a large bowl of an electric mixer, add eggs and beat on medium-high speed for 3 minutes until the eggs become slightly thickened. With the mixer still on medium-high speed, add the granulated sugar one tablespoon at a time, then add the brown sugar in 2 or 3 additions, beating 2 to 4 minutes until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Reduce mixer speed to medium-low; slowly pour the oil and honey mixture into the batter in a slow steady stream down the inside edge of the bowl, and then beat for 1 minute longer at medium speed.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk and whiskey mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk and whiskey mixture, ending with the last portion of the flour, and stirring just until blended. The batter will be fairly thin.
  7. Bake: Pour the batter into the prepared pan. Bake 45 to 50 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool slightly while preparing glaze.
Glaze:
  1. Prepare glaze when the cake is removed from the oven.
  2. In a small heavy-bottomed pan, combine butter, honey, whiskey, and salt. Heat over low heat, stirring with a rubber spatula or wooden spoon until the butter is melted. Increase the heat to medium and bring to a boil while stirring, then reduce heat to bring down to a simmer; simmer for 3 minutes. You should have about 1 cup of glaze.
  3. Use a long toothpick or skewer to poke several small holes in the cake while still in the pan. Slowly pour half of the hot glaze over the warm cake, allowing the glaze to soak into the cake.
  4. Let cake cool, then remove cake from the pan and place on a serving plate. Use a pastry brush to brush the remaining glaze over the top of the cake, letting glaze soak in before adding more. This may take about 5 minutes to complete. Tip: if glaze has set too much before using, microwave for a few seconds to re-liquefy.
  5. Topping: Before serving, use a fine-mesh sieve to dust the top of the cake with confectioner’s sugar.

Adapted From: Joy of Kosher, Fall 2016