By, Anonymous
1 min read
ByDenise Phillips, Anonymous
Yom Tov is not the same without honey cake but this one has a slight alcoholic kick which gives an extra warming flavour and dimension. It makes sufficient for 2 loaf tins but if you wish to make just one large cake just increase the cooking the temperature by another 15- 20 minutes. Moist, delicious and more to the point it does not SINK!
Makes: 1 large cake or 2 loaf cakes
Preparation: 25 minutes
Cooking: 45 minutes
Ingredients
● 450g plain flour
● 1 tbsp baking powder
● 1 tsp bicarbonate soda
● ½ tsp dried ginger
● 1/2 tsp salt
● 1 tbsp ground cinnamon
● 1 tsp mixed spice
● 200ml vegetable oil
● 340g clear honey
● 200g brown sugar
● 3 large eggs at room temperature
● 1 tsp vanilla extract
● 125ml warm coffee
● 120 ml apple juice
● 60ml whisky
Whisky Syrup
● 100g caster sugar
● 1 tbsp whisky
● 25ml water
Method
● Preheat oven to 170°C.
● Grease a 22cm round tin or two 2kg loaf tins and line with baking parchment.
● In a large bowl, whisk together the flour, baking powder, bicarbonate soda, ginger, salt, cinnamon and mixed spice.
● Make a well in the centre, and add oil, honey, sugar, eggs, vanilla, coffee, apple juice and whisky.
● Using an electric mixer, combine until the mixture is smooth.
● Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.
● Bake until the cake springs back when you gently touch the cake centre and when a skewer is inserted it comes out clean. This will take about 50 to 55 minutes. Longer if you make just one cake.
● Let cake stand fifteen minutes before removing from tin.
● To make the syrup place the sugar in a saucepan with 25ml of water, bring to the boil and gently simmer for 2 minutes. Add the whisky and then pour over the cooked cake.