If you were wondering what a coffee-whiskey-pomegranate flavor combo would be like, we’re happy to tell you that it’s amazing. This cake is our proof. It’s is super moist and incredibly delicious thanks to these special ingredients. Try the recipe from Amy Kritzer’s Sweet Noshings for yourself and check out the book for more twists on traditional Jewish recipes.
Drunken Honey-Pomegranate Cake
Sort of like the Jewish fruitcake, dry, sweet honey cake is usually not welcome at Rosh Hashanah, but it’s always there. This version, however, is super-moist with coffee, pomegranate juice, and whiskey.
Prep time: 30 minutes • Cook time: 1 hour • Makes: 12 servings
Ingredients
For Cake
Butter, oil, or cooking spray for greasing pan
3 cups (426 g) all-purpose flour, plus more for flouring the pan
1 cup (200 g) granulated sugar
½ cup (115 g) 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 (235 ml) canola oil (or vegetable or grape seed oil)
1 cup (235 ml) honey (trick: measure oil before honey and it will slide right out of the measuring cup)
3 eggs
1½ teaspoons vanilla extract
½ cup (120 ml) strong brewed coffee, at room temperature (can be decaf)
½ cup (120 ml) pomegranate juice
¼ cup (60 ml) whiskey (or more pomegranate juice; I’ve also used amaretto)
Zest from 1 lemon
For glaze
1 cup (113 g) powdered sugar
½ –1 tablespoon pomegranate juice
Pomegranate arils (seeds) for garnish
Directions
Preheat oven to 350ºF/180ºF. Grease 12-cup (2.8 L) 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.
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No matter your religion, you’ll enjoy these tasty recipes. I know Jew will!
Growing up, Amy Kritzer loved to cook traditional foods with her Bubbe Eleanor. Whether they were braiding challah or rolling out rugelach dough, there was always tons of laughter (and a messy kitchen.) These days, inspired by Bubbe’s best dishes, Amy puts her own modern twists on everyone’s favorite classic Jewish recipes. She incorporates modern ingredients and techniques to make some of the most innovative Jewish creations ever! Her recipes have been featured in The Huffington Post, The Today Show Food Blog, Bon Appetit and more. Jewish food is totally having its moment.
Sweet Noshings takes the ever-evolving world of Jewish desserts to the next level. With stories of life as a Jew in Texas, and plenty of kitsch, Amy’s modern interpretations of classic recipes bring new light to old favorites and creates a whole new unique cuisine. You don’t have to be Jewish to love these sweets; just enjoy getting creative in the kitchen.
Over 30 delicious recipes including:
Chocolate Halva Hamantaschen
Lemon Ricotta Blintzes with Lavender Cream
Apricot Fig Stuffed Challah
Manischewitz Ice Cream with Brown Butter Charoset and Manischewitz Caramel
Tex Mex Chocolate Rugelach
Dark Chocolate, Peanut Butter and Sea Salt Babka
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