Whiskey Honey Cake with Pecans

By:This Is How I Cook
Whiskey-Honey-Cake-with-Pecans
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Whiskey Honey Cake with Pecans

Ingredients

Crumble

  • 1/2 cup flour
  • 1/4 cup finely chopped toasted pecans
  • 5 Tablespoons cold butter
  • 1/4 cup brown sugar

Cake:

  • 2 large eggs
  • 1/2 cup sugar
  • 3/4 cup honey
  • 2 teaspoons espresso coffee powder
  • 1 teaspoon ground cardamom
  • 1/2 cup canola oil
  • 1 cup milk
  • 2 1/2 Tablespoons TX Whiskey (or less water if you prefer more whiskey)
  • 2 1/2 Tablespoons water
  • 1 teaspoons vanilla
  • 2 1/2 cups flour
  • 3/4 cup finely chopped toasted pecans
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 1 1/2 Tablespoons TX Whiskey

Preparation

  • Preheat oven to 325. Grease a 9’X5’ loaf pan.
  • Make crumble by cutting butter into flour and sugar. Stir in nuts. Chill.
  • In a large bowl whisk eggs, sugar, honey, coffee, salt, cardamom, oil, milk, water, TX Whiskey and vanilla. Whisk until smooth.
  • Add flour, pecans, baking powder and baking soda and beat until just blended.
  • Pour into prepared pan. Sprinkle crumble on top of cake and press it in gently.
  • Bake for 35-55 minutes or until a skewer inserted into the cake comes out with moist crumbs.
  • Cool completely at room temperature. While cake is cooling, prepare glaze by whisking powdered sugar with TX Whiskey and milk. Whisk until smooth.
  • When cake has cooled turn out of pan and drizzle with glaze. Serve with a glass of TX Whiskey.