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Majestic and Moist New Year's Honey Cake

By Marcy Goldman

4.5

(134)

Honey cake topped with sliced almonds on a clear cake stand with two slices on smaller plates.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later. This one is queen of the realm—rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One tester gave the ultimate compliment, saying "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead.

Note

If you prefer not to use the whiskey, replace it with orange juice or coffee.

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