Bourbon honey cake from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 210) by Ina Garten

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Notes about this recipe

  • GingerFoodLovers on September 17, 2023

    We excluded the almonds due to a guest’s nut allergy. Like other reviewers, we found it took slightly long to fully bake. This cake is a favorite! It is complex. The coffee, orange, and spices make it feel like a holiday cake yet the texture is solid, but still light and soft.

  • cadfael on May 30, 2020

    This is a new favourite. I did not have the correct pan, so I used a Bundt pan and a mini loaf pan. Came out beautifully. The spices blended beautifully with a coffee, a glass of mellow red wine, and a cup of jasmine tea. I had to bake 10 minutes longer I think the bourbon notes play very softly in the background against the spice so there is an overall perfect balance.

  • anya_sf on September 18, 2017

    I had to buy a new cake pan for this (angel food cake pan with nonremovable bottom), not that I mind much, since I bake a lot. I think a bundt pan would work, except for the almonds on top. Lining the bottom of the pan with parchment was a bit tricky. The cake itself was easy to make, but I'm glad I have a large mixer. The cake needed a few extra minutes in the oven. I had no problem unmolding the cake after cooling completely. We ate it on the day I made it, and the spice was very strong, although we liked it a lot. The cake was moist. I imagine the spices would mellow a bit after a couple of days, so it may even be better made ahead. We did not notice the bourbon flavor in the baked cake.

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