Drunken Honey Pomegranate Cake
Sort of like the Jewish fruitcake, dry, sweet honey cake is usually not welcome at Rosh Hashanah, but it’s always there. This version, however, is super-moist with coffee, pomegranate juice and whiskey, and it’s one you’ll want seconds of.
- Butter, oil or cooking spray for greasing pan
- 3 cups all-purpose flour, plus more for flouring the pan
- 1 cup granulated sugar
- ½ cup light or dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 tablespoon ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup canola oil (or vegetable or grapeseed oil)
- 1 cup honey (Trick: Measure oil before honey, and the honey will slide right out of the measuring cup)
- 3 eggs
- 1½ teaspoons vanilla extract
- ½ cup strong brewed coffee, at room temperature (can be decaf)
- ½ cup pomegranate juice
- ¼ cup whiskey (or more pomegranate juice; I’ve also used amaretto)
- Zest from 1 lemon
- 1 cup powdered sugar
- ½–1 tablespoon pomegranate juice
- Pomegranate arils (seeds) for garnish
- Preheat the oven to 350 degrees. Grease 12-cup Bundt pan and flour lightly.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, ginger, cardamom, cinnamon and nutmeg until combined. Set aside.
- In a separate large mixing bowl add oil, honey, eggs, vanilla, coffee, pomegranate juice, whiskey and lemon zest, and beat with a hand or stand mixer with a whisk attachment until incorporated. Add dry mixture to wet mixture, and beat just until combined. You do not want to over-mix and make the cake tough. The batter should be thick, but runny enough to stick to the whisk attachment.
- Pour the batter into the prepared pan (it should fill two-thirds of the pan), and bake 50 to 60 minutes until cake is golden brown and a toothpick inserted into the cake comes out mostly clean. Cool for 15 minutes in the pan and then turn the cake out onto a cooling rack to finish cooling.
- To make glaze, whisk together powdered sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon. Drizzle over cake. Garnish with pomegranate arils and serve.
- Reprinted with permission from Sweet Noshings by Amy Kritzer (Rock Point, 2016).