Whisky honey cake

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


  • 450g plain flour
1 tablespoon baking powder
1 teaspoon bicarbonate soda
  • ½ teaspoon dried ginger
  • 1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon mixed spice
  • 200ml vegetable oil
  • 340g clear honey
200g brown sugar
3 large eggs at room temperature
  • 1 teaspoon vanilla extract
125ml warm coffee
  • 120ml apple juice
  • 60ml whisky

Whisky Syrup:

  • 100g caster sugar
  • 1 tablespoon whisky
  • 25ml water


  1. Preheat oven to 170 C/ 325°F.
  2. Line and grease the cake tins with baking parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, bicarbonate soda, ginger, salt, cinnamon and mixed spice.
  4. Make a well in the centre, and add oil, honey, sugar, eggs, vanilla, coffee, apple juice and whiskey.
  5. Using an electric mixer, combine until the mixture is smooth.
  6. Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.
  7. 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.
  8. Let cake stand fifteen minutes before removing from tin.
  9. 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.