Yom Tov is not the same without honey cake but this one has a slight alcoholic kick which gives an extra warming flavour and dimension. It makes sufficient for 2 loaf tins but if you wish to make just one large cake just increase the cooking the temperature by another 15- 20 minutes. Moist, delicious and more to the point it does not SINK!

Makes: 1 large cake or 2 loaf cakes

Preparation: 25 minutes

Cooking: 45 minutes

Ingredients

● 450g plain flour

● 1 tbsp baking powder

● 1 tsp bicarbonate soda

● ½ tsp dried ginger

● 1/2 tsp salt

● 1 tbsp ground cinnamon

● 1 tsp mixed spice

● 200ml vegetable oil

● 340g clear honey

● 200g brown sugar

● 3 large eggs at room temperature

● 1 tsp vanilla extract

● 125ml warm coffee

● 120 ml apple juice

● 60ml whisky

Whisky Syrup

● 100g caster sugar

● 1 tbsp whisky

● 25ml water

Method

● Preheat oven to 170°C.

● Grease a 22cm round tin or two 2kg loaf tins and line with baking parchment.

● In a large bowl, whisk together the flour, baking powder, bicarbonate soda, ginger, salt, cinnamon and mixed spice.

● Make a well in the centre, and add oil, honey, sugar, eggs, vanilla, coffee, apple juice and whisky.

● Using an electric mixer, combine until the mixture is smooth.

● Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.

● Bake until the cake springs back when you gently touch the cake centre and when a skewer is inserted it comes out clean. This will take about 50 to 55 minutes. Longer if you make just one cake.

● Let cake stand fifteen minutes before removing from tin.

● To make the syrup place the sugar in a saucepan with 25ml of water, bring to the boil and gently simmer for 2 minutes. Add the whisky and then pour over the cooked cake.