Honey cake is a moist cake sweetened primarily with honey. Jewish honey cake, traditionally called lekach , is especially associated with Rosh Hashanah, when foods made with honey symbolize the hope for a sweet new year.

What does whiskey honey cake taste like?

This honey cake has a warm, nutty flavor with honey, toasted pecans and cardamom. The whiskey adds depth and a subtle caramel-like note, while the whiskey glaze gives the cake a little extra sweetness.

Does honey cake taste like honey?

Yes, but this cake isn't overwhelmingly honey-forward. The honey works together with the pecans, cardamom, espresso and whiskey to create a deeper flavor.

Does the whiskey flavor get stronger as the cake sits?

The flavor becomes more rounded as the cake rests. This is one reason I like making this cake a day ahead. The honey, pecan and whiskey flavors have time to mingle.

Can I make honey cake ahead of time?

Yes. In fact, this is an excellent make-ahead cake. Store it well covered at room temperature and glaze it before serving.

What kind of whiskey should I use?

Use a whiskey that you enjoy drinking. You don't need an expensive bottle for this recipe. Bourbon can also be used if that's what you have on hand.

Can I use walnuts instead of pecans?

Yes. Walnuts can be substituted for the pecans, although I particularly like pecans here because their buttery flavor works so well with honey and whiskey.

Why is my honey cake dry?

The most common reason is overbaking. Start checking the cake toward the early end of the baking time. A skewer should come out with a few moist crumbs rather than completely dry

Honey Cake with Whiskey and Pecans

Description

This moist honey loaf cake is made with toasted pecans, cardamom and a touch of espresso, then finished with a simple whiskey glaze. It's not overly sweet and is even better when made a day ahead.

Ingredients

Units Scale

Crumble

1/2 c flour

1/4 c finely chopped toasted pecans or walnuts

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

1/2 t cinnamon (optional)

Scant 1/2 c canola oil

Scant 1 c milk

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

1 T water

1 t vanilla

2 1/2 c flour (Make sure to aerate flour before measuring)

3/4 c finely chopped toasted pecans or walnuts

1 1/2 t baking powder (3/4 t at altitude)

1/2 t baking soda (1/4 t at altitude)

Glaze:

1 c powdered sugar

1 T milk

1 1/2 T whiskey

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Instructions

Preheat oven to 325. Grease a 9x5" loaf pan or 2 8x4" loaf pans.

Make crumble by cutting butter into flour and sugar. Stir in nuts. Chill until ready to use.

In a large bowl whisk eggs, sugar, honey, coffee, salt, cardamom, oil, milk, water, whiskey and vanilla. Whisk until smooth. Do not over mix.

Add flour, pecans or walnuts, 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 or walnuts 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.

If you prefer a stronger whiskey flavor, you can increase the whiskey in the glaze slightly. For a non-alcoholic version, replace the whiskey with additional milk or water.

Adapted from Lil Cookie.