After a night of scotch and debauchery, or yet in preparation for this weekend’s snow storm, the next day calls for one thing: more scotch. In this case, not the liquid variety, but in the form of a light, fluffy and warm teacake. This whisky & honey cake is the cure to any scotch-induced hangover or wintertime blues. Easy to make, and pretty much fool-proof, this is one cake recipe every baker and non-baker should have on standby.
Serve warm with a hot cuppa tea or a hot toddy.
Whisky & Honey Teacake
adapted from Smitten Kitchen
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (just maybe not the 25yr single malt…)
1/2 cup slivered almonds (optional)
Plus softened butter or non-stick cooking spray
Fits in two loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan or one 9 by 13 inch sheet cake.
Preheat oven to 350°F. Generously grease your pans with butter or cooking spray.
Dry ingredients -> Make a well -> Wet ingredients -> Mix -> Bake
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, granulated sugar, brown sugar, eggs, vanilla, coffee or tea, orange juice and rye or whisky. Using a strong wire whisk, mix together to make a thick, well-blended batter. (use a large spatula first to fold the batter, then whisk, then spatula again to ensure you haven’t missed anything in the bottom.)
Spoon batter into prepared pans. Sprinkle top of cakes evenly with almonds, if using. (I recommend omitting them, they just end up on one side oddly) Place cake pans on a baking sheet and bake until cake tests done. (It should spring back when you gently touch the cake center) For angel and tube cake pans, it will take 60 to 75 minutes; loaf cakes will take 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.
Let cake stand in the pan for fifteen minutes before removing from pan and cool slightly on a cooling rack. Slice and serve with powered sugar or butter and good jam.