Honey Bundt Cake
| September 6, 2017
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
I made this cake about four times until I got the flavor just right. Honey cake can be bland and boring but the addition of spices and coffee intensifies the flavor giving it a delicious balance that makes it the perfect Rosh Hashanah treat.
INGREDIENTS
Serves 12–14
- 3 eggs
- 1 cup sugar
- ¾ cup oil
- 1 cup honey
- 2 Tbsp coffee granules dissolved in 1 cup hot water
- 3 cups flour
- 1 tsp cinnamon
- ½ tsp ginger
- ⅛ tsp ground cloves
- 1½ tsp baking powder
- 1 tsp baking soda
- 3 Tbsp molasses (not blackstrap)
COFFEE ICING
- ¾ cup confectioners’ sugar 2 Tbsp oil
- 1 tsp coffee granules dissolved in 1 Tbsp boiling water
- Pinch of salt
PREPARATION
Preheat oven to 350°F (180°C).
Beat the eggs with the sugar on high speed until lighter in color and creamy. Add the remaining ingredients and mix well. Pour into a well-greased Bundt pan.
Bake for 55 minutes or until an inserted toothpick comes out clean. Mix together icing ingredients and pour over cooled cake.
