Honey Bourbon Cake
This cake is a warm, spiced cake with a dense moist texture. My one son said it reminds him of banana bread however there are no bananas in here but I see his opinion and I can understand it. It seems like comfort cake.
1 cup vegetable oil or Blood Orange Olive Oil or use 1/2 vegetable oil and 1/2 blood orange to help keep the cost down
3 3/4 cup all purpose flour and a little extra for dusting the pan
1 1/2 cups granulated sugar
1/2 cup light brown sugar - lightly packed
3 Extra Large eggs at Room temp
2 tsp grated orange zest (zest of 2 oranges)
1 tsp vanilla extract
1 Tablespoon baking powder
1 tsp baking soda
4 tsp Cinnamon
1 tsp kosher salt
1/2 tsp cloves - ground
1/2 tsp Allspice
1/2 tsp ground Ginger
1 cup hot Coffee
1/2 cup fresh squeezed oranges (use the 2 oranges you zested)
1/4 cup Bourbon
1/2 cup blanched, sliced Almonds
Preheat oven to 350F
Brush a 9 inch angel food cake pan with oil and line the bottom with parchment paper. Dust the parchment with flour. It is best to use a nonremovable bottom pan since the batter is very liquidy. I used a removable bottom and doubled up on the parchment to prevent leakage and cooked it on a pan.
2. With an electric mixer mix the oil, sugars, honey, eggs, zest and vanilla for about one minute. In another bowl, sift the flour, bs,bp and spices.
Combine the coffee, orange juice and bourbon in a 2 cup measuring cup.
3. With the mixer on low or by hand alternate the coffee mixture and flour mixture by mixing it into the oil and honey mixture. The batter will be a liquid, don't panic.
4. Pour the batter into the prepared pan. Rap the pan on the counter a few times to get air bubbles out. Sprinkle the top with Almonds before baking. Put the tube pan on a pan and bake for 45 - 1 hour or until the dough is clean when a toothpick is inserted.
Cool completely then remove the cake.
*Food Network magazine sept 2020