Honey Cake with Pomegranate Glaze

Sweet, spicy and oh so delicious. Adding a pomegranate glaze and a few pomegranate seeds for a garnish will dress this cake up for a sweet celebration. Inspired by: Amy Becker, What Jew Wanna Eat

Serves: 24Prep: 45 minutesCook: 2 hoursTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 24


  • 3 1⁄2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 2 teaspoons Ground Cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 cup honey
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup warm coffee
  • 1⁄4 cup whiskey
  • 2 tablespoons pomegranate juice
  • 1 tablespoon lemon juice
  • 2 cups powdered sugar
  • Pomegranate seeds, if desired


  • Heat oven to 350°F. Grease and flour two 9”x5” or three 8”x4” loaf pans.
  • In large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  • In large mixing bowl, beat oil, honey, granulated sugar, brown sugar, eggs and vanilla on low speed 1 minute or until blended. Stir together coffee and whiskey. Gradually beat flour mixture and coffee mixture alternately into honey mixture on medium-low speed. Divide batter among pans.
  • Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Loosen edges of pan; remove cakes. Cool at least 1 hour on cooling rack.
  • In medium bowl, stir the pomegranate juice, lemon juice, and powdered sugar together. Drizzle over tops of loaves. Garnish with pomegranate seeds.