By The Auxiliary of the Jewish General Hospital

  • 8 x 10 in.
  • Integral cover, sewn bound
  • 240 pages, full color printing

Whisky Honey Cake

Makes: 1 Bundt cake or 2 9 x 5-inch (2-L) loaves

Nothing welcomes a new year better than a homemade honey loaf. You can divide the batter among small loaf pans and give the loaves as holiday gifts. Sprinkle with sifted confectioners’ sugar for an attractive garnish.

4 large eggs

1 cup (250 mL) sugar

¾ cup (185 mL) oil

1½ cups (375 mL) liquid honey

¾ cup (185 mL) cold coffee or tea

¼ cup (60 mL) whisky or rum

3 cups (750 mL) all-purpose flour

1 tablespoon (15 mL) baking powder

½ teaspoon (2 mL) baking soda

1 teaspoon (5 mL) cinnamon

½ teaspoon (2 mL) allspice

¼ teaspoon (1 mL) grated nutmeg

½ cup (125 mL) chopped pecans, toasted, optional

½ cup (125 mL) raisins, optional

Preheat oven to 350°F (180°C).

In a large bowl, beat the eggs and sugar together. Add the oil and honey.

In a small bowl, combine the coffee or tea and liquor. In another bowl, mix the flour, baking powder, baking soda and spices. Mix the dry ingredients into the egg mixture alternately with the coffee or tea mixture until all the dry ingredients are incorporated. Stir in the pecans and raisins, if using.

Pour into an ungreased 10-inch (25-cm) tube pan or Bundt pan or two 9 x 5-inch (2-L) loaf pans. Bake for about 15 minutes. Reduce the heat to 300ºF (150ºC) and bake for a further hour. Remove from oven and cool for 15 minutes on a baking rack before inverting onto a plate.

Chef’s tips | When measuring honey, always lightly grease your measuring cup first so the honey comes out smoothly and you do not lose a lot of the measured amount. If honey solidifies, place in the microwave for 10 seconds to liquefy.