| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 12 to 16 servings |
Ingredients
- 1 cup vegetable oil, plus extra for the pan
- 3 3/4 cups all-purpose flour, plus extra for the pan
- 1 1/2 cups granulated sugar
- 1 cup honey
- 1/2 cup light brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- 2 teaspoons grated orange zest (2 oranges)
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 cup hot coffee
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1/4 cup good bourbon, such as Maker’s Mark
- 1/2 cup blanched sliced almonds
Instructions
- Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- 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. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don’t worry; the batter will be very liquid!
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. 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. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 514 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 324 mg |
Reviews
I baked the cake for a Christmas Eve gathering and it was a great success, as Ina’s recipes always are.
I used a removable center angle cake pan with parchment paper because that is what I have and it worked great. I made the cake the day before and baked it a bit more than time mentioned then wrapped it and refrigerated it overnight. The next morning, I let it come to room temperature and added a light burbon glaze which it did not need. The cake was very moist and the warm spice flavors were fabulous! Perfect for the Holiday! Thank you!!!
I used a removable center angle cake pan with parchment paper because that is what I have and it worked great. I made the cake the day before and baked it a bit more than time mentioned then wrapped it and refrigerated it overnight. The next morning, I let it come to room temperature and added a light burbon glaze which it did not need. The cake was very moist and the warm spice flavors were fabulous! Perfect for the Holiday! Thank you!!!
I really liked this recipe but only have it 4 stars as it takes a long time to prepare and bake. And…too much cinnamon (in my opinion). I used about half the cinnamon and added some ground nutmeg and just a pinch of cloves.
I misread the instructions and thought it was for one loaf pan…realized my mistake just as I put it in the oven. So…I poured half into a 9” square cake pan. Both baked up nicely…the 9” square cake pan baked in about 40 minutes, the 9” loaf pan about 1:15.
I misread the instructions and thought it was for one loaf pan…realized my mistake just as I put it in the oven. So…I poured half into a 9” square cake pan. Both baked up nicely…the 9” square cake pan baked in about 40 minutes, the 9” loaf pan about 1:15.
I’m looking for a cake recipe I can use Evan Williams Bourbon-Honey whiskey. Could I use it in this recipe?
Thanks, Martha
Thanks, Martha
I just made this cake and used a removable bottom angel food cake pan. It turned out great since I put the parchment in the bottom to prevent leakage. It took a full 60 minutes to bake and I agree, you should put the (12″) toothpick/skewer in about 4-5 places to make sure it’s cooked so you don’t get the dreaded sink hole. Also added a simple bourbon glaze drizzled down the sides. Will update once we’ve had a taste but it looks delish!
Perfection! Made ours in a bundt pan. Definitely needed more time. Ours was ready in 65 minutes.
Ok, I gave this a 2 last nigbt. It still is an adapted recipe of French nonnettes, but after wrapping in plastic wrap overnight, the Bourbon flavor is much more intense. Letting it sit overnight make a remarkable difference. It now has a personality of it’s own.
The recipe was very easy to make, and as always, it came out looking just like the picture. It’s very well-tested recipe. I didn’t find the spices being overwhelming. It had nice flavor to it. The cake was fluffy and moist. The sliced almonds on top gave very nice crunch. It would be great served with some whipped cream.
Fantastic. I made this cake this weekend. I don’t have an angel food pan so I made it in a Bundt cake pan sprayed with non-stick spray and dusted with some flour and cinnamon. Instead of almonds, I candied some pecans and placed them in the bottom of the pan and saved some for garnish. Followed the recipe exactly otherwise. Baked for about 55 minutes. You have stick the cake in multiple spots with a knife or wooded skewer. A toothpick is too short! When it comes out dry in four or five different spots, its done. After flipping out of the pan, I made a drizzle with orange juice and powdered sugar. Once drizzled, I sprinkled more pecans to stick to the icing. Then made fresh orange zest whipped cream to serve with each slice. Everyone loved it!
Understated yet so moist and delicious. I can see why some would question the result. It’s not an overly sweet cake. But it is wonderful and as stated by another reviewer warmed with vanilla ice cream would be perfection.
Awesome cake. Made this recipe as written and it is so delicious. The recipe will join my favorites.