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.
1/2 c flour
1/4 c finely chopped toasted pecans
5 T cold butter
1/4 c brown sugar
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
1 c powdered sugar
1 T milk
1 1/2 T whiskey
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.
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