KENTUCKY BOURBON-HONEY-WALNUT CAKE

Since there is just the two of us, this recipe makes a smaller cake but you can double the recipe for a larger bundt cake to feed a crowd.

½ cup (1 stick) unsalted butter, room temperature

¾ cup granulated sugar

3 T brown sugar

½ cup honey

2 large eggs

Zest and juice of 1 large navel orange

1 ¾ cups pastry or all-purpose flour

2 t baking powder

½ t baking soda

2 t ground cinnamon

¼ t ground cloves

¼ t ground allspice

¼ t ground ginger

½ t fine sea salt

¼ cup chopped walnuts

½ cup strong hot coffee or espresso

3 T Maker’s Mark Kentucky Bourbon

Preheat oven to 350 degrees F.

Grease a pudding mold (do not clip on top) or a loaf pan with butter and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar.

Add the honey, eggs, zest and orange juice and mix for 1 minute.

In another bowl sift together the flour, baking powder, baking soda, cinnamon, cloves, allspice, and ginger. Stir in the salt and walnuts.

In a glass measuring cup, add the coffee and bourbon.

With the mixer on low, gradually add the flour mixture, alternating with coffee mixture.

Pour the batter into the prepared pan and baking in the center of the oven for 40 minutes.

Cool on a wire rack for 30 minutes. Run a kitchen knife around the edges of the pan and remove cake to plate and sprinkle with confectioners’ sugar.