For some reason, this afternoon I had a desire to make a simple honey cake. Thanks to Epicurious I found a recipe that includes not only a warm cup of coffee in the batter, but some whiskey as well. How can you go wrong with a little bit of coffee and liquor thrown together with sweets?


3.5 c all purpose flour (I used some newly bought TJ’s white whole wheat flour)
1 T baking powder
1 t baking soda
.5 t salt

4 t ground cinnamon
.5 t ground cloves
.5 t ground all spice
1 c vegetable oil
1 c honey
1.5 c granulated sugar
.5 c brown sugar
3 eggs
1 t vanilla extract
1 c warm coffee or strong tea
.5 c fresh OJ
.25 c rye or whiskey
(can replace with OJ or coffee)
.5 c slivered or sliced almonds

whisking the dry

1. Preheat oven to 350 degrees. Lightly grease pans. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices.

2. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and whiskey. Combine the ingredients well to make a thick batter (use a strong wire whisk or mixer on slow speed). Make sure that no ingredients get stick to the bottom of the bowl.

3. Spoon the batter into the prepared pans and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pans on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center.

4. Let the cake stand for 15 mins before removing from pan. Then invert onto a wire rack to cool completely.

Yield & Baking Times:

9 inch angel food cake or 10 inch tube/bundt cake pan ~ 60-70 mins
three 8×4.5 inch loaf pans ~ 45-55 mins
9×13 inch sheet pan ~ 40-45 mins

the Epicurious version of the recipe