Before I get to this AWESOME Honey Spice Cake with Pomegranate Glaze (I know!) I wanted to share with you a few photos from my recent adventures to San Francisco. One of my favorite things to do in the world is travel, and when my brother Andy found himself in SF for work this summer, he couldn’t keep me away if he tried! And he tried. Kiiiding. He loved me there! We frolicked, we ate local produce, we drank good wine. Living the dream! Here I am in front of some bridge:
On a random fun sculpture:
And of course there was food! A little sampling:
Anyhoo, back to the cake. Honey Cake is super traditional for Rosh Hashanah, representing a sweet Jew New Year, but it has a bad reputation. Kind of like Jewish fruitcake. Okay, I’m not selling it. But for this cake, I had a little help from my friends:
Oh hello there, whiskey. Long time no see. How could I fail? Pre-heat your oven to 350 degrees F and spray a bundt pan with non-stick spray. Then mix together the flour, sugars, baking powder, baking soda, salt, ginger, cardamom and nutmeg until combined.
Then add 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. Perfect!!
If yours doesn’t look perfect, don’t fret. Simply mix confectioner’s sugar and pomegranate juice to make a glaze and cover any blemishes! Garnish with pomegranate seeds and serve!
Honey Spice Cake with Pomegranate Glaze
Ingredients
- For cake:
- Cooking spray
- 3 1/2 cups unbleached all-purpose flour plus more for flouring the pan
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 4 teaspoons ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 cup canola or vegetable oil
- 1 cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee
- 1/2 cup pomegranate juice
- 1/4 cup whiskey
- Zest from 1 lemon
- For glaze
- 1 cup confectioner's sugar
- 1-2 Tablespoons pomegranate juice
- Pomegranate arils for garnish
Instructions
- 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!
You have such great friends, Amy! This looks great.
Aw thanks, Abbe!