Honey cake is a traditional fall recipe that my family usually bakes for the Jewish holiday of Rosh Hashanah, but I think it's perfect for Thanksgiving and all the holidays that follow this time of year. It's warm and sweet but flavored by all sorts of exotic spices that make it feel special and seasonal.
If you don't have this funny shaped bundt pan, don't worry, the cake looks just as lovely in a loaf pan. These also freeze well and last for days after you bake them because they're so moist.
It's also amazing how this little cake goes from be a goopy mess of a batter and rises to the beauty you see below. Don't be put off by the ingredient list, most of the items are things you'll likely have at home (coffee, orange juice etc.).
Recipe from Smitten Kitchen:
Ingredients: *This is for one LARGE bundt pan, or THREE small loaf pans.
3 1/2 cups flour
1 tblsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups sugar
1/2 cup brown sugar
3 large eggs (best at room temperature)
1 tsp. vanilla
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whiskey
Start by preheating your oven to 350F, and grease your pans (you can also line with parchment paper if you're the nervous type).
Next, use a large bowl to mix together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
Use a spoon to make a well in the center of the flour mixture to catch and hold the rest of the ingredients.
Add your oil, honey, sugar, brown sugar, eggs, vanilla, coffee, orange juice and rye. Mix until well blended.
Pour into your greased pan and be warned: the batter is very liquidy, don't be worried!
Bake for 1 hour to 75 minutes for a bundt pan (test with a toothpick), and about 45 minutes if using a smaller pan.