
Denise says:
Yom Tov is not the same without honey cake but this one has a slight alcoholic kick which gives an extra warming flavour and dimension. It makes sufficient for 2 loaf tins but if you wish to make just one large cake just increase the cooking the temperature by another 15- 20 minutes.
Moist, delicious and more to the point it does not SINK!
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Makes: 1 large cake or 2 loaf cakes
Ingredients:
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450g plain flour
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1 tablespoon baking powder
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1 teaspoon bicarbonate soda
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½ teaspoon dried ginger
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1/2 teaspoon salt
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1 tablespoon ground cinnamon
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1 teaspoon mixed spice
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200ml vegetable oil
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340g clear honey
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200g brown sugar
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3 large eggs at room temperature
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1 teaspoon vanilla extract
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125ml warm coffee
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120ml apple juice
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60ml whisky
Whisky Syrup:
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100g caster sugar
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1 tablespoon whisky
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25ml water
Method
- Preheat oven to 170 C/ 325°F.
- Line and grease the cake tins with baking parchment paper.
- In a large bowl, whisk together the flour, baking powder, bicarbonate soda, ginger, salt, cinnamon and mixed spice.
- Make a well in the centre, and add oil, honey, sugar, eggs, vanilla, coffee, apple juice and whiskey.
- Using an electric mixer, combine until the mixture is smooth.
- Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.
- Bake until the cake is done. It will spring back when you gently touch the cake centre and when a skewer is inserted it comes out clean. This will take about 50 to 55 minutes.
- Let cake stand fifteen minutes before removing from tin.
- To make the syrup place the sugar in a saucepan with 25ml of water, bring to the boil and gently simmer for 2 minutes. Add the whisky and then pour over the cooked cake.