Bourbon Honey Cake

Bourbon Honey Cake

Technique tip: Prepare the cake completely, wrap tightly in plastic wrap and store at room temperature for one day, refrigerate for up to 4 days, or freeze for up to 4 months.


  • 1 cup of vegetable oil, plus extra for the pan
  • 3¾ cups of all-purpose flour, plus extra for the pan
  • 1½ cups of granulated sugar
  • 1 cup of honey
  • 1/2 cup of light brown sugar, lightly packed
  • 3 extra-large eggs, at room temperature
  • 2 teaspoons of grated orange zest (from 2 oranges)
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • 4 teaspoons of ground cinnamon
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground allspice
  • 1/2 teaspoon of ground ginger
  • 1 cup of hot coffee
  • 1/2 cup of freshly squeezed orange juice (from 2 oranges)
  • 1/2 cup of good bourbon
  • 1/2 cup of blanched sliced almonds


  1. Reheat the oven to 350 degrees.
  2. Brush a 9-inch angel food cake pan with a non-removable bottom with the oil, line the bottom with parchment paper, then oil and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla on medium speed for one minute.
  4. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger, and blend.
  5. Combine the coffee, orange juice and bourbon in a 2-cup glass measuring cup.
  6. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with the flour, until combined.
  7. Scrape down the bowl with a rubber spatula, the batter will be very liquidy.
  8. Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter.
  9. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center, comes out clean.
  10. Cool completely, then remove from the pan and place the almond side up on a flat serving plate. Serve at room temperature.

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Lesley Wolman

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