Honey Cake with Whiskey and Pecans

This honey cake with whiskey and pecans is moist, lightly spiced with cardamom and finished with a simple whiskey glaze. Perfect for Rosh Hashanah or dessert.

This honey cake with whiskey and pecans is a little different from the traditional honey cakes you may know. It's moist and tender, not overly sweet, and flavored with warm cardamom, toasted pecans, espresso and whiskey. A simple whiskey glaze gives the cake even more flavor without making it heavy or overly sweet.

Baked in a loaf pan and topped with a buttery pecan crumble, this is an easy honey cake to make ahead. In fact, it gets even better after a day or two as the flavors mellow and the whiskey and cardamom gently perfumes the cake.

Serve it for Rosh Hashanah, a fall dinner, afternoon coffee, or whenever you want a simple cake that feels a little special.

Why You'll Love This Honey Cake

There are plenty of honey cake recipes, but this one has a few things that make it stand out.

• It's not overly sweet. Honey provides sweetness without making the cake taste sugary.
• Toasted pecans or walnuts add texture. They're blended into the cake and also used in the buttery crumble topping.
• Cardamom gives a warm, fragrant flavor. It adds something different from the cinnamon-heavy honey cakes you may be used to. However, cinnamon is a great substitute and can be used if you don't like cardamom.
• Whiskey adds depth. You taste it in both the cake and the glaze, but it doesn't overpower the honey.
• It keeps well. This is one of those cakes that actually improves after it sits for a day or two.
• It's easy to make. No mixer is necessary and everything comes together in a bowl.

Is This a Traditional Honey Cake for Rosh Hashanah

Not exactly—and that's part of the fun.

Honey cake, or lekach, is traditionally served during Rosh Hashanah, the Jewish New Year. Honey symbolizes the hope for a sweet year ahead.

This version takes that traditional idea and gives it a less traditional twist. Instead of a classic spice-heavy honey cake, this loaf combines honey with toasted pecans, cardamom, espresso and whiskey.

So if you're looking for a traditional Rosh Hashanah honey cake, this may not be the one. But if you want a honey cake that's a little different, this is definitely worth making.

Honey cake, or lekach, is traditionally served during Rosh Hashanah, the Jewish New Year. Honey represents the hope for a sweet year ahead.

This whiskey and pecan version isn't meant to replace a traditional honey cake. It's simply my less-traditional take on one.

The combination of honey, pecans, cardamom and whiskey makes a particularly good fall cake, whether you're serving it for the Jewish New Year or simply enjoying a slice with coffee.

If you'd like a more traditional version, try my Honey Cake with Apples and Walnuts.

What Makes this Honey Cake So Good?

Honey

Honey provides both sweetness and moisture. Use a honey that you enjoy eating because its flavor comes through in the finished cake. Use different flavors of honey for a change. Trader Joes just came out with a cardamom honey that I may have to try!

Toasted Pecans

Don't skip toasting the pecans. It takes only a few minutes but gives a deeper, nuttier flavor that works beautifully with the honey and whiskey. Walnuts are good, too! And don't forget to toast a few extra for munching on!

Cardamom

Cardamom is one of my favorite spices in this cake. You don't need much—just a teaspoon—but it gives the cake a warm, aromatic flavor that makes it different from a standard honey cake.

Espresso Powder

You won't taste coffee in the finished cake. A small amount of espresso powder simply adds another layer of flavor and helps deepen the honey and whiskey notes.

Whiskey

The whiskey is used in both the cake and the glaze. It adds a subtle caramel and vanilla-like depth to the honey cake.

You can adjust the amount to suit your taste.

How To Make Honey Cake with Whiskey and Pecans

1. Toast the pecans

Toast the pecans until they're fragrant and golden. Let them cool, then finely chop them for the cake and crumble topping.

I like to toast pecans slowly at 225°F for about 20 minutes. Keep an eye on them because nuts can go from perfectly toasted to burned quickly.

2. Make the pecan crumble

Cut cold butter into the flour and brown sugar until the mixture resembles coarse crumbs. Stir in the toasted pecans and refrigerate the crumble while you make the cake.

3. Mix the wet ingredients

In a large bowl, whisk together the eggs, sugar, honey, espresso powder, salt, cardamom, oil, milk, whiskey, water and vanilla.

Whisk until everything is smooth and well combined. DO NOT Overmix!

4. Add the dry ingredients

Add the flour, chopped toasted pecans, baking powder and baking soda.

Mix just until the batter comes together. Don't overmix.

5. Add the crumble

Pour the batter into a greased 9x5"inch" loaf pan or 2 8x4" loaf pans.

Sprinkle the chilled pecan crumble evenly over the top and gently press it into the batter.

6. Bake

Bake at 325°F until a skewer inserted into the center comes out with moist crumbs.

Because loaf pans and ovens vary, begin checking the cake around 35 minutes. It may take closer to 45–55 minutes.

Let the cake cool completely before removing it from the pan.

7. Make the whiskey glaze

Whisk together the powdered sugar, milk and whiskey until smooth.

Once the cake has completely cooled, remove it from the pan and drizzle the glaze over the top.

Slice and serve.

Tips For Making the Best Honey Cake

Toast the pecans first. This is worth the extra few minutes.

Don't overmix the batter. Mix just until the flour disappears so the cake stays tender.

Let the cake cool completely before glazing. If the cake is warm, the glaze will melt and disappear into the cake rather than sitting prettily on top.

Don't be tempted to skip the glaze. The cake itself isn't overly sweet, and the whiskey glaze adds just enough sweetness and flavor to finish it.

Make it ahead. This is one of those cakes that improves with time. The flavors mellow and become more pronounced after the cake sits.

Can I Make Honey Cake Without Whiskey?

Yes. If you don't want to use whiskey, replace it with water in the cake and use milk or water in the glaze.

Bourbon can also be used as can a strong cup of tea.

Of course, the finished cake won't have the same whiskey flavor, but you'll still have a delicious honey and pecan cake with cardamom and a buttery crumble topping.

How to Store Honey Cake

Once completely cooled, cover the cake well and store it at room temperature.

It will keep for about a week when well sealed, and the flavor actually improves as it sits.

And yes, it can be frozen and thawed when ready to eat.

This also makes it a great make-ahead dessert or edible gift.

Can You Freeze Honey Cake?

Yes. Wrap the completely cooled, unglazed cake tightly in plastic wrap and then in foil. Freeze for up to 3 months.

Thaw at room temperature and add the glaze before serving.

Frequently Asked Questions

More Honey Cake Recipes

If you love honey cake, you might also enjoy:

• Easy Honey Cake with Apples and Walnuts
• Chocolate Honey Cake

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.

This cake started with a bottle of TX Whiskey and some Texas pecans.

I'm not usually much of a whiskey drinker, but this whiskey caught my attention. It had the warm vanilla, caramel and oak notes that made me think it belonged in a cake.

And since I'd picked pecans on a few trips to Texas, those seemed like a natural match.

The combination worked better than I expected. The honey and pecans give the cake its familiar honey-cake character, while cardamom and whiskey make it something completely different.

I first served this cake around the Jewish New Year, and it received plenty of compliments. I've been making it ever since.

You don't have to use TX Whiskey, either. Use whatever whiskey you enjoy drinking. Bourbon would work beautifully, too. Use what you like to drink!

So back to cake...I love using ingredients that compliment each other.

Just like apples and honey, whiskey, cardamom and honey make a great cake.

This untraditional whiskey pecan cake, inspired by a traditional Rosh Hashanah honey cake recipe is superb.

Perfect for gifting, perfect for dessert with a glass of whiskey-which I recall my Papa doing, this easy honey cake recipe is a great way to start the new year!

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

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