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functional image bourbon honey bundt cake top down bright white glade and red pomegranate seeds as decoration cake sits on white parchment paper on top of a black baking rack styled with a spoon full of pomegranate seeds and a bowl full of pomegranate seeds
Heather Wolf

Bourbon Honey Bundt Cake

Dripping with vanilla glaze and garnished with pomegranate seeds this moist, tender cake has it all. From bourbon-splashed batter and the sweetness of honey to comforting fall spices, Bourbon Honey Bundt Cake is wonderful for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup unsweetened applesauce
  • 3 large eggs room temperature
  • 1 cup honey
  • 1 tsp orange zest
  • 1/2 cup orange juice freshly squeezed
  • 2 tsp vanilla pure
  • 1 cup coffee hot
  • 1/4 cup bourbon
  • 3 1/2 cups all-purpose flour unbleached
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 cup light brown sugar packed
  • 4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 3/4 tsp sea salt fine
  • 1/3 cup olive oil extra virgin
Vanilla Glaze
  • 1 cup powdered sugar
  • 2 Tbsp whole milk
  • 1/2 tsp vanilla use clear extract for whiter glaze
Pomegranate Garnish
  • 1/2 cup pomegranate seeds

Method
 

  1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Set aside.
  2. In a large bowl combine applesauce, eggs, honey, orange zest, orange juice, vanilla, coffee and bourbon. Whisk until thoroughly combined.
  3. In a separate bowl sift together flour, baking powder, baking soda, sugar, spices and salt.
  4. Add dry ingredients to wet, one cup at a time stirring with a wooden spoon after each addition. Scrape down the sides of the bowl as needed.
  5. Whisk in olive oil. Note: batter will be much thinner than traditional cake batter.
  6. Pour batter into prepared bundt pan. Rap pan on counter a few times to release air bubbles.
  7. Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out clean. Do not overbake.
  8. Cool for 10 minutes in pan then turn out onto a wire rack to cool completely.
Vanilla Glaze
  1. Whisk glaze ingredients together in a medium bowl until smooth. If a thinner consistency is desired, add 1 more tablespoon of milk. Immediately drizzle over cake. Garnish with pomegranate seeds if desired.