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Honey-Almond Bundt Cake

Shaped like the Star of David, this cake will make a festive finish to your Chanukah celebration. Be sure to brush on the honey glaze while both the cake and the glaze are still warm.

Ingredients:

For the cake:

  • 4 eggs
  • 2 tsp. vanilla extract
  • 3/4 tsp. almond extract
  • 2 3/4 cups cake flour, plus more for dusting
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup shortening, plus more for greasing
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 1/3 cup vegetable oil
  • 3/4 cup water
  • 3/4 cup finely ground sliced almonds

For the honey glaze:

  • 3 Tbs. packed light brown sugar
  • 2 Tbs. water
  • 1/3 cup honey
  • 1/2 tsp. vanilla extract
  • Pinch of salt

  • 1 Tbs. toasted sliced almonds

Directions:

Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a Star of David Bundt cake pan; tap out excess flour.

To make the cake, in a small bowl, whisk together the eggs, vanilla and almond extracts until blended. In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the shortening on medium-high speed until light and creamy, about 1 minute. Reduce the speed to medium-low, add the brown sugar, granulated sugar, honey and oil and beat until just combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the egg mixture and beat until well combined, about 1 minute.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the water and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the ground almonds.

Transfer the batter to the prepared pan and smooth the top with the spatula. Tap the pan against a countertop to release any air bubbles.

Bake until the top of the cake is golden and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Using a serrated knife, gently cut off the portion of the cake that rose above the edge of the pan to create an even base.

Meanwhile, make the honey glaze: In a small saucepan over medium heat, combine the brown sugar, water, honey, vanilla and salt and cook, stirring occasionally, until the sugar is dissolved and the mixture is syrupy, about 3 minutes. Remove from the heat and keep warm.

Invert the cake onto the rack and lift off the pan. Place the rack over a parchment-lined baking sheet. Using a pastry brush, brush the tops and sides of the cake with the warm glaze. Sprinkle with the sliced almonds. Let the cake cool completely before serving. Serves 16.


Williams-Sonoma Kitchen.