Best 2 Bourbon Honey Cake Recipes

HONEY BUN CAKE I

Honey Bun Cake I image

This cake tastes just like the name suggests - like a honey bun. It has been served to hundreds of people and everyone has said how much they liked it. It is a sweet cake and not for those that are watching their weight. Tastes wonderful if served with a small scoop of vanilla ice cream.

Provided by Jennifer Walker

Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake

Time 1h45m

Yield 24

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package yellow cake mix
¾ cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 33.6 g, Cholesterol 35.8 mg, Fat 12.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 25.3 g

BOURBON HONEY CAKE

Bourbon Honey Cake image

Provided by Ina Garten

Categories dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 19

Ingredients

1 cup vegetable oil, plus extra for the pan
3 3/4 cups all-purpose flour, plus extra for the pan
1 1/2 cups granulated sugar
1 cup honey
1/2 cup light brown sugar, lightly packed
3 extra-large eggs, at room temperature
2 teaspoons grated orange zest (2 oranges)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup hot coffee
1/2 cup freshly squeezed orange juice (2 oranges)
1/4 cup good bourbon, such as Maker's Mark
1/2 cup blanched sliced almonds

Steps:

Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.