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A delicious Bundt cake filled with spices, brown sugar, honey, and bourbon with just a hint of orange in it.
This is one of those cakes that I saw in a magazine and cut the recipe out immediately. For months I would stare at the recipe but then would make something else. It isn’t that I didn’t want to make it because I actually really wanted to make it but it never seemed like the right time to do it.
The day I decided to make the Honey Bourbon Bundt Cake I got all the ingredients together and then read through the recipe. This is where the first problem happened. The original recipe called for a tube pan or angel food cake pan. I don’t have one of those but I had a Bundt pan and I thought that would work just as well so I got started.
- brown sugar
- orange zest
- baking soda
- baking powder
- orange juice
I know that’s a huge list of ingredients but so many of them are common ingredients found in my pantry. Lots of spices, lots of baking staples, and only a few things that I don’t always have on hand.
This cake is made the way most are with the wet ingredients coming together in one bowl and the dry ingredients being mixed in another bowl. Then the two bowls of ingredients are combined and the batter is poured into the Bundt pan.
I loved the way this cake smelled as it was baking in the oven. There were so many spices and I could smell coffee and a bit of sweetness from the sugar and honey. When I took the cake out of the oven I could smell a hint of citrus as well.
I had a hard time waiting for the cake to cool before taking it out of the pan but as you know you cannot take a Bundt cake out of the pan before it cools. It will fall apart and it’s not worth it. So I waited not so patiently and finally flipped it over and it came out beautifully!
There are a few things you can do to the top of this cake. You can simply leave it alone and eat it as it comes out of the pan. An easy way to decorate this cake is to simply dust it with powdered sugar. I made a quick caramel drizzle and put it all over the top of the cake. It was quick, easy, and paired well with the honey and bourbon.
I’m so glad that I finally tried my hand at this cake because it was really delicious. There are a lot of different flavors going on but the sweetness and spices really shine through.
Pro Tips and Substitutions:
- If you aren’t a big fan of orange you can simply leave it out and this cake will still be awesome.
- Are you a fan of nuts? You can chop up 1/2 cup of nuts and add to the batter to give it a bit of nuttiness.
- If you don’t have a tube pan or a Bundt pan you can bake this in two loaf pans and the timing will be about the same.
If you’ve tried my Honey Bourbon Bundt Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 sticks butter ( 1 cup)
- 3 3/4 c. flour
- 1 c. sugar
- 1 c. honey
- 1 c. brown sugar
- 3 eggs
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cardamom
- 1 teaspoon salt
- 1 c. coffee
- 1/4 c. orange juice
- 1/3 c. bourbon
- Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray.
- In a large bowl combine the butter, sugar, honey, and brown sugar. Mix with a mixer on medium speed or with a spoon until well combined.
- Add in the eggs, orange zest, and vanilla and mix until smooth.
- In another large bowl combine the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Mix well.
- In a two cup measuring cup combine the coffee, bourbon, and orange juice.
- Add half the flour mixture to the butter mixer and mix well to combine. Add in the coffee mixture and stir until combined. Add the remaining flour mixture and mix until combined. The batter will be liquidy.
- Pour the batter into the prepared pan.
- Bake for 50 minutes to an hour or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack.
- Run a butter knife around the edge of the pan and the invert the pan to remove the cake.
- Sprinkle with powdered sugar or drizzle with a glaze.
Recipe adapted from Food Network Magazine, September 2020
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 412mgCarbohydrates: 64gFiber: 1gSugar: 41gProtein: 4g