A super moist Honey Spice Cake with Pomegranate Glaze. The perfect dessert for Fall or Rosh Hashanah!
Author: Amy Kritzer
Recipe type: Dessert
3½ cups unbleached all-purpose flour plus more for flouring the pan
1½ cups white sugar
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
4 teaspoons ground cardamom
½ teaspoon ground nutmeg
1 cup canola or vegetable oil
1 cup honey
1 teaspoon vanilla extract
1 cup strong brewed coffee
½ cup pomegranate juice
¼ cup whiskey
Zest from 1 lemon
1 cup confectioner's sugar
1-2 Tablespoons pomegranate juice
Pre-heat your oven to 350 degrees F and spray a bundt pan with non-stick spray and flour lightly. Mix together the flour, sugars, baking powder, baking soda, salt, ginger, cardamom and nutmeg until combined.
Add in canola or vegetable oil, honey, eggs, vanilla extract, coffee, pomegranate juice, whiskey and lemon zest and beat with a mixer until just incorporated. You do not want to over beat and make the cake tough.
Pour the batter into the prepared pan and bake in the oven until cake is golden brown and a toothpick inserted into the cake comes out with just a few moist crumbs, about 1 hour.
Cool for 20 minutes in the pan before and then turn the cake out onto a serving platter.
Mix confectioner’s sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon and drizzle over cake. Garnish with pomegranate seeds and serve!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/honey-spice-cake-with-pomegranate-glaze/