This is heaven. A deep, spice-filled honey cake that fills your craving for fall flavors - with a bright glaze of lemon and sage to give it a summer edge. This cake almost feels like it heals you with its spices and the rooibos tea (and whisky!!). You have to try it! —Angela Garbacz
3 1/2 cups
1 1/2 cups
strongly brewed rooibos tea, cooled
freshly squeezed orange juice
fresh sage, chopped pretty fine
freshly squeezed lemon juice
In This Recipe
Grease well and flour a 10-cup bundt pan. Preheat your oven to 350F.
In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk to combine. In a separate bowl, combine the oil, honey, sugars, eggs, vanilla, rooibos tea, orange juice, and whisky. Add the wet ingredients into the dry ingredients and whisk to combine. You can do this by hand, or in an electric mixer.
Pour the batter into your prepared pan and bake for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for about 5 minutes, then turn out onto a plate or baking rack. Prepare the glaze at this point.
Chop the fresh sage into thin, small pieces (imagine the size you wouldn't mind eating). Add it to the granulated sugar. Pour in the lemon juice and vanilla and stir to combine.
Brush the glaze onto the hot cake. It will seem like a lot of glaze, but you should use it all! Also, it is imperative that you brush on the glaze while the cake is still hot. Let the cake cool completely before serving. To get a nice crust on the cake, refrigerate for two hours before serving.