Fans Adore Ina Garten’s Honey Bourbon Cake—and Swear It Tastes Even Better the Next Day – Yahoo Lifestyle
Ina Garten on a designed background
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Have you or your holiday dining companions already had your fill of gingerbread, sugar cut-out cookies and thumbprint cookies? Well our culinary icon Ina Garten says we should let them eat cake…coffee- and bourbon-spiked cake, that is.
This standout dessert caught our eye on an episode of Barefoot Contessa: Cook Like a Pro called “Tipsy Desserts” that aired this weekend. The beautiful cake recipe was also published in Garten’s 2016 cookbook, Cooking for Jeffrey: A Barefoot Contessa Cookbook (buy it: $26.74, Amazon).
And the Honey Bourbon Cake is not just about those caffeinated and boozy boosts, one Food Network fan says alongside a five-star review: “I am a BIG fan of spice cakes, which I feel this really is. IT WAS WONDERFUL.”
“It’s kind of a classic Jewish holiday thing, but it’s way too good to save for just the holidays,” Garten says at the beginning of her how-to segment on the episode, as she unscrews to cap of her “good bourbon” of choice for this recipe, Maker’s Mark (buy it: $31 for 750 milliliters, Drizly). Not a huge fan of brown spirits? Don’t immediately write off this recipe…”There are so many layers of flavor in here that the bourbon just adds a warmth of flavor that’s really nice,” Garten says.
Related: Ina Garten Reveals the Recipe That Inspired Her to Start Her Career in Food
In addition to ¼ cup of bourbon, the cake batter begins with ½ cup of freshly-squeezed orange juice and 1 cup hot coffee. (Garten suggests making extra java so you can drink some while you prep the cake. You don’t have to tell us twice, Ina!)
In a separate bowl, combine 1 cup vegetable oil, 1 ½ cups granulated sugar, ½ cup lightly packed light brown sugar and 1 cup of honey.
“It’s a lot. I guess it is called honey cake for a reason, right?” Garten asks. “If I put it in the measuring cup that the oil was in, it will come out really easily.” (We love the pro tip!)
Next add three extra-large eggs at room temp (psst…here’s why that matters), 2 teaspoons grated orange zest and 1 teaspoon pure vanilla extract (Garten swears by Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract; buy it: $19.95 for 4 ounces, Amazon). Mix all of those wet ingredients for about 1 minute, or until well incorporated.
Then it’s time to focus on the dry portion of the cake batter. In a large bowl, add 3 ¾ cups all-purpose flour, 1 …….