The challenge was to make an amazing honey cake with different ingredients. I had success! The cake is so moist that it will melt in our mouth and flavor will make your mouth dance!
I’m always in search of new recipes to try for my family and share it with you! We always love a little dessert after our Sunday dinner, so sweet recipes are at the top of my list! If you read our blog, you know that I’m a loyal listener of the Today Show. As I work on the blog I listen to the Today Show!
The other day they had Ina Garten on the show preparing a Bourbon Honey Cake. It looked delicious! The problem I had is that I never cook with alcohol and her recipe called for coffee and I don’t have any coffee either.
- 1 cup vegetable oil, plus extra for the pan
- 3¾ cups all-purpose flour, plus extra for the pan
- 1½ 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 (from 2 oranges)
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 cup hot chocolate
- 1 cup freshly squeezed orange juice
- 1/2 cup sliced almonds
- Preheat the oven to 350°F. Brush a 9-inch bundt cake pan with oil and flour the pan.
- In the bowl of an electric, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger, and blend.
- Combine the hot chocolate, orange juice, in a bowl. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula (the batter will be very liquidy).
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.