Sweet Like Honey

 MOIST HONEY CAKE

(Made with coffee &whiskey)

Buds are exploding into fragrant blossoms that seduce bees to bathe in their pollen and load up their tiny legs with as much of that gold dust as they can before dancing through the fields, inviting the others. They make liquid gold with a name so sweet, we chose to call our lovers the same. Those of us with a thing for sweet may drizzle honey on our fruit later on. Talk about decadence and sensuality.  Just the words: blossom, nectar, and honey make me giddy. 

One of the many types of artists here on earth, bees create a beautiful and delicious concoction mixed from wildflowers, clover, fruit, etc. and overflow it into the most intricate cells of wax. Have you ever pulled a frame of dripping honeycomb out from a hive, dug your fingers in, and plunged them into your mouth? If not, add that to your bucket list. 

Last spring, my brother Adam got a hold of several wild hives. We’d be out working and suddenly we’d experience a “hmmm” so strong, our ears felt the vibration. We’d look up a see a black mass moving across the sky and watch it with the level of awe people would watch superman fly across the sky. We’d sit in the grass and wait for the army of bees to condense on a low-hanging branch, and if the Queen was content, that’s where they’d stay. 

 We do honey bee school tours here at MPO for the kiddies and convince them that bees don’t just fly around, waiting for a chance to stab you with their stingers; they make it possible to eat and wear clothes! My Mom makes them all blush and “eww” when she points out, “we’d all be sitting here naked if it weren’t for bees!” 

If you haven’t already, I strongly urge you to watch “Vanishing of The Bees” and “Queen of The Sun: What Are Bees Telling Us” which analyze and explain colony collapse disorder. You can watch them both on instant Netflix. (I love the French man who brushes the bees with his mustache.)

Anyway, why all this gushing about honey and bees? I don’t know. I was running under every flowery tree and blanketing myself in blossoms, and just felt besotted. (Wow, I don’t know if I’ve ever used that word before now.) Then my mind flew to honey cake. I looked to the queen of deserts: Deb Perelman of Smitten Kitchen, since she really tweaks with ingredients and variations with the greatest determination until she meets perfection. This honey cake…is perfect. (ADD A SCOOP OF BUTTER PECAN ICECREAM TO UP THE ANTE EVEN MORE)! 

The ingredient list is long, but the instructions are beyond simple. 

YOU WILL NEED:

3 ½ cups all-purpose flour

1 T baking powder

1 tsp baking soda

½ tsp kosher salt

4 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground allspice

1 cup vegetable oil

1 cup honey

1 ½ cup granulated sugar

½ cup brown sugar

3 large eggs

1 tsp vanilla extract

1 cup warm coffee (or stong tea)

½ cup fresh-squeezed orange juice

¼ cup rye or whiskey

½ cup slivered almonds (optional)

FITS IN 3 LOAF PANS, TWO 9-INCH SQUARE/ OR ROUND CAKE PANS, ONE 9 OR 10 INCH TUBE OR BUNDT CAKE PAN, OR ONE 9 X 13 INCH SHEET CAKE. 

 

INSTRUCTIONS:

Preheat oven to 350 degrees F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In large bowl, whisk together: flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugar, eggs, vanilla, coffee or tea, orange juice and rye or whiskey. (If you measure the oil before the honey, it’ll be easier to get all the honey out.)

 Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a think, well-blended batter, making sure that no ingredients are stuck to bottom. 

 Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60-70 minutes, loaf cakes about, 45-55 minutes. For sheet style cakes, baking time is 40-45 minutes. 

GLAZE: 

Mix well and drizzle on top:

¼ cup brewed coffee, room temp

¼ cup whiskey/rye

¼ cup brown sugar

2 T melted butter

¼ tsp salt.