Empty My Fridge
Ina Garten's Boozy Bourbon Honey Cake
Ingredients
- Vegetable oil1 cup
- Flour3 ¾ cups
- Sugar1 ½ cups
- Honey1 cup
- Brown sugar½ cups
- Egg3
- Orange · grated2 tsp
- Vanilla1 tsp
- Baking powder1 tbsp
- Baking soda1 tsp
- Cinnamon · ground4 tsp
- Salt1 tsp
- Clove · ground½ tsp
- Allspice · ground½ tsp
- Ginger · ground½ tsp
- Coffee1 cup
- Orange juice½ cups
- Whisky¼ cups
- Almond · sliced½ cups
Instructions
- Preheat the oven to 350°F.
- Oil a 9-inch angel food cake pan with a non-removable bottom, line the base with parchment, then oil and flour the pan.
- Beat the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla on medium speed for 1 minute.
- Sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger.
- Mix the coffee, orange juice and bourbon in a 2-cup glass measuring cup.
- With the mixer on low, add the flour and liquid mixtures to the oil-sugar mixture in thirds, alternating and starting and ending with flour, until combined. Scrape down the bowl; the batter will be very liquid.
- Pour the batter into the pan and rap the pan 5 times on the counter to release bubbles.
- Sprinkle the almonds over the top.
- Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely, then remove from the pan, place almond side up on a flat plate and serve at room temperature.
Summarized from Food Network's video. Watch it for the details.
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