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Honey Cake with Whiskey and Pecans #TXWhiskey

Honey Cake with Whiskey and Pecans is a great loaf cake that isn’t too sweet. It is however just right with flavors of nuts and whiskey and cardamom, that put together make a perfect bite.

Honey Cake with whiskey and pecans

Honey Cake with Whiskey and Pecans received numerous compliments as it was passed around on a spectacular day in the mountains on our Jewish New Year. I’m not sure if it was the TX Whiskey in the cake and glaze, or perhaps it was the cardamom accent, but this nontraditional honey cake was glorious in flavor. Simple to make, it grows better for days as the whiskey flavor gently perfumes the honey nut interior. This is one cake that truly mellows as it ages…just like fine whiskey.

Let’s face it…this isn’t just any whiskey. This Texas whiskey, made by Leonard Firestone and Troy Robertson, doesn’t just have Texas roots. Leonard is also a CU alum! Go Buffs! Hailing from Fort Worth, TX Whiskey was awarded “Double Gold” and “Best American Craft Whiskey” honors at the 2014 San Francisco World Spirits Competition and has become wildly popular throughout Texas. Without going too far out on a limb, I have no doubt this whiskey will become wildly popular here too!

Honey Cake with whiskey and pecans

I must confess. Whiskey has never really been my thing. I was never really into brown spirits though I do manage quite well with rum, particularly while upon a beach. However TX Whiskey with its rich auburn color and heavenly scent of vanilla bean, oak and pear had me trying to figure out if I should drink this or just spray it on my body. It really does smell that good. It wasn’t long before Manservant and friend decided to crack the seal, so I figured I should partake too. And thanks for asking…I’m so glad I did. Thanks to TX whiskey I soon may become a whiskey fiend. Tasting a bit of caramel, with hints of honey, vanilla and coffee, TX whiskey had me swooning with each incredible sip. This whiskey with its smooth finish didn’t leave me coughing. Its somewhat sweet finish went as well with Manservant’s after dinner cigar as with my delectable honey cake.

No details were forgotten in the making of this whiskey. From the canvas wrapped neck of the bottle (that totally reminds me of an old army canteen), to the individual stoppers made with lizard skin or leather or some friend’s artifact, this whiskey made by two friends who bonded over this shared interest, has become the largest distillery of whiskey west of the Mississippi. Recently entering the Colorado market I have no doubt that TX whiskey will be much sought after. Don’t forget to ask for it at your favorite liquor store. Firestone and Robertson also make bourbon, though I haven’t had a chance to sample that. Perhaps I will become a bourbon convert too!

Honey Cake with whiskey and pecans

So back to cake…I love using ingredients that compliment each other. With all of the wonderful flavors and aromas that are built into this whiskey, it made my job simple. Let’s face it. It isn’t hard to use honey, coffee and vanilla in a recipe. Recalling that we picked pecans on a few visits to Texas, meant that pecans were a given in this honey cake. Pecans mean Texas to me. Surely this honey cake with whiskey and pecans was meant for TX whiskey. Or perhaps it is the other way around? Either way, these two, cake and whiskey, go together like Firestone and Robertson. And for that, many whiskey drinkers should be grateful.

Honey Cake with whiskey and pecans


If you are ever in Fort Worth, check out Whiskey Ranch. This whiskey wonderland located on the former Glen Garden Country Club grounds still functions as a private golf course and also as a tasting room extravaganza. For more info: https://www.frdistilling.com/whiskey-ranch/

Product was provided for this post but all opinions expressed were mine.

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Honey Cake with whiskey and pecans

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Honey Cake with Whiskey and Pecans #TXWhiskey

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  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Honey Cake with Whiskey and Pecans is a great loaf cake that isn’t too sweet. It is however just right with flavors of nuts and whiskey and cardamom, that put together make a perfect bite.


Ingredients

Crumble

1/2 c flour

1/4 c finely chopped toasted pecans

5 T cold butter

1/4 c brown sugar

Cake:

2 large eggs

1/2 c sugar

3/4 c honey

2 t espresso coffee powder

pinch of salt

1 t ground cardamom

Scant 1/2 c canola oil

1 c milk

2 1/2 T whiskey (or less water if you prefer more whiskey)

2 1/2 T water

1 t vanilla

2 1/2 c flour

3/4 c finely chopped toasted pecans

1 1/2 t baking powder

1/2 t baking soda

Glaze:

1 c powdered sugar

1 T milk

1 1/2 T whiskey


Instructions

Preheat oven to 325. Grease a 9 x 5 loaf pan.

Make crumble by cutting butter into flour and sugar. Stir in nuts. Chill.

In a large bowl whisk eggs, sugar, honey, coffee, salt, cardamom, oil, milk, water, whiskey and vanilla. Whisk until smooth.

Add flour, pecans, baking powder and baking soda and beat until just blended.

Pour into prepared pan. Sprinkle crumble on top of cake and press it in gently.

Bake for 35-55 minutes or until a skewer inserted into the cake comes out with moist crumbs.

Cool completely at room temperature. While cake is cooling, prepare glaze by whisking powdered sugar with whiskey and milk. Whisk until smooth.

When cake has cooled turn out of pan and drizzle with glaze. Serve with a glass of TX whiskey.


Notes

Toast pecans in a 225 degree oven. I like to toast them low and slow until they are deep golden brown. This takes about 20 minutes.

Cake can be stored at room temperature, well sealed for 7 days. It mellows while it ages.

Adapted from Lil Cookie.

Keywords: cake, loaf cake, honey cake, dessert, baking, Jewish recipes, whiskey, cardamom

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10 Comments

  • Reply
    Mimi
    September 14, 2018 at 7:02 am

    This sounds incredible. Well, not so much the whiskey part. So be honest, how much whiskey do you taste? It’s just not one of my favorite beverages…

    • Abbe Odenwalder
      Reply
      Abbe Odenwalder
      September 14, 2018 at 7:40 am

      You taste the whiskey, especially in the glaze. It magically blends into the cake. However if you aren’t a whiskey lover this stuff may convert you and you could always substitute milk, water or coffee in its place. It is a great loaf!

  • Reply
    John / Kitchen Riffs
    September 14, 2018 at 8:03 am

    I’ve never had Texas whiskey. Sounds like fun! And this cake — wow, I’ll bet this has wonderful flavor. LOVE pecans, and they’re such a huge crop in Texas — perfect nut to pair with the whiskey. Thanks!

  • Reply
    angiesrecipes
    September 14, 2018 at 11:37 pm

    Wonderful Fall flavours here, Abbe. Honey and whisky seem like a perfect team.

  • Reply
    Healthy World Cuisine
    September 15, 2018 at 6:36 am

    Your cake looks super moist and delicious! Might as well have a shot of #TXwhiskey with our morning coffee too, so we start the morning off happy. It’s the weekend after all. Just pinned!

  • Reply
    2 Sisters Recipes
    September 15, 2018 at 7:55 am

    Your cake looks and sounds delicious! I can’t wait to try this recipe – thanks Abbe!

  • Reply
    Susan
    September 15, 2018 at 1:20 pm

    Not a whiskey fan either but I’d love to try both the Texas whiskey and this cake based on your review! Thanks, Abbe!

  • Reply
    Kelsie | the itsy-bitsy kitchen
    September 16, 2018 at 6:57 pm

    I love whiskey and I love cardamom so I really need to try this cake! And I need to try TX whiskey too–the hints of pear make it sound perfect for fall!

  • Reply
    Jeff the Chef
    September 16, 2018 at 9:12 pm

    So cool and unexpected! Honey, coffee powder, cardamom, and whiskey? Yes!

  • Reply
    Tricia
    September 17, 2018 at 7:19 am

    The honey and whiskey combination must be terrific Abbe! Love this cake and the additional of cardamom is brilliant 🙂

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