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Honey Spice Cake with Pomegranate Glaze

Amy Kritzer
A super moist Honey Spice Cake with Pomegranate Glaze. The perfect dessert for Fall or Rosh Hashanah!
4 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Jewish
Servings 12

Ingredients
  

For Cake

  • Butter, oil, or cooking spray for greasing pan
  • 3 cups unbleached all-purpose flour plus more for flouring the pan (426 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup light or dark brown sugar (115 g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 Tablespoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup canola or vegetable oil (any neutral oil) (235 ml)
  • 1 cup honey (trick: measure oil before honey and it will slide right out of the measuring cup) (235 ml)
  • 3 large eggs
  • 11/2 teaspoons vanilla extract
  • 1/2 cup strong brewed coffee (decaf is okay), room temperature
  • 1/2 cup pomegranate juice (120 ml)
  • 1/4 cup whiskey (or more pomegranate juice; I’ve also used amaretto or rum) (60 ml)
  • Zest from 1 lemon

For Pomegranate Glaze

  • 1 cup confectioner's sugar (113 g)
  • 2-3 Tablespoons pomegranate juice (ideally fresh squeezed for the brightest color)
  • Pomegranate arils for garnish

Instructions
 

  • Preheat oven to 350ºF/180ºF. Grease 12-cup (2.8L) Bundt pan and flour lightly. (You can also make 24 muffins with this batter. Line two muffin tins with liners if you want to do that.)
  • In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, ginger, cardamom, cinnamon, and nutmeg until combined. Set aside.
  • In a separate large mixing bowl add oil, honey, eggs, vanilla, coffee, pomegranate juice, whiskey, and lemon zest and beat with a hand or stand mixer with a whisk attachment until incorporated. A whisk works here too.
  • Add dry mixture to wet mixture and beat just until combined. You do not want to over-mix and make the cake tough. The batter should be thick but still runny and stick to the whisk attachment.
  • Pour the batter into the prepared pan (it should fill two-thirds of the pan) and bake 50–60 minutes until cake is golden brown and a toothpick inserted into the cake comes out mostly clean. (If making muffins, fill the muffin tins 2/3 of the way full. Bake for 18-25 minutes until a toothpick comes out mostly clean.)
  • Cool for 15 minutes in the pan and then turn the cake out onto a cooling rack to finish cooling.
  • To make glaze, whisk together powdered sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon. To get fresh pomegranate juice, squeeze a pomegranate through a sieve over a bowl to catch the arils. Drizzle over cake. Garnish with pomegranate arils (or whatever you like!) and serve.

Notes

Notes: Frost the day you are serving. Unfrosted cake stores great wrapped well at room temperature for up to 3 days.
 
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