Drunken Honey Pomegranate Cake
Prep time: 30 minutes
Cook time: 1 hour
Makes: 12 servings
Butter, oil or cooking spray for greasing pan
3 cups all purpose flour, plus more for flouring the pan
1 cup granulated sugar
½ cup light or dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground ginger
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup canola oil (or vegetable or grape seed oil)
1 cup honey (trick: measure oil before honey and it will slide right out of the measuring cup)
1½ teaspoons vanilla extract
½ cup strong brewed coffee, at room temperature (can be decaf)
½ cup pomegranate juice
¼ cup whiskey (or more pomegranate juice; can substitute amaretto)
Zest from 1 lemon
1 cup powdered sugar
½-1 tablespoon pomegranate juice
Pomegranate arils (seeds) for garnish
Preheat oven to 350ºF/180ºF. Grease 12 cup (2.8L) Bundt pan and flour lightly.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, ginger, cardamom, cinnamon, and nutmeg until combined. Set aside.
In a separate large mixing bowl add oil, honey, eggs, vanilla, coffee, pomegranate juice, whiskey, and lemon zest and beat with a hand or stand mixer with a whisk attachment until incorporated. Add dry mixture to wet mixture and beat just until combined. You do not want to over mix and make the cake tough. The batter should be thick but runny enough to stick to the whisk attachment.
Pour the batter into the prepared pan (it should fill two-thirds of the pan) and bake 50 – 60 minutes until cake is golden brown and a toothpick inserted into the cake comes out mostly clean.
Cool for 15 minutes in the pan and then turn the cake out onto a cooling rack to finish cooling.
To make glaze, whisk together powdered sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon. Drizzle over cake. Garnish with pomegranate arils and serve.