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Parve
Easy
1 Hour, 30 Minutes
Diets 
My top criteria for a perfect cake are moist texture and fabulous flavor. Achieving this combination was not easy. After many trials, I took one bite and knew this one was a keeper. This “honey” cake is a great idea to make for Rosh Hashanah.
3/4 cup crushed Lotus cookie crumbs (14 cookies)
1 ounce bittersweet chocolate, grated
2 cups flour
1/2 cup vanilla instant pudding mix (1 [3- and 1/2-ounce] package)
1 teaspoon Tuscanini Sea Salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
1/4 cup Gefen Honey
1/4 cup bourbon
1 tablespoon Gefen Vanilla Extract
3/4 cup canola oil
1 and 3/4 cups sugar
4 eggs
3 and 1/2 ounces bittersweet chocolate, very finely diced or grated
1/4 cup almond creamer or nondairy whipping cream, hot
2 tablespoons light corn syrup
1/4 teaspoon Gefen Vanilla Extract
pinch of Tuscanini Sea Salt
In a small bowl, toss together cookie crumbs and grated chocolate. Set aside.
Adjust oven rack to middle-lower rack. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 12-cup Bundt pan; set aside.
In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda. In a small bowl, whisk together orange juice, honey, bourbon, and vanilla extract. Set bowls aside.
In the large bowl of an electric mixer at medium speed, beat together oil and sugar until combined. Add eggs, one at a time, beating until light and fluffy.
Lower mixer speed; beat in one third of the flour mixture, followed by half the liquid mixture. Beat in remaining flour and liquid mixtures until just combined.
Pour half the batter into the prepared pan. Smooth the top. Sprinkle evenly with filling. Pour remaining batter over filling. Gently tap the pan on the counter to settle the batter. Bake for 50–60 minutes, until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow cake to cool 10 minutes, then turn out onto a cooling rack. Allow cake to cool two hours. Transfer to cake plate.
In a medium bowl, whisk all glaze ingredients together until smooth.
Allow to set and thicken for 25 minutes.
Pour over completely cooled cake. Allow glaze to set before serving.
Reproduced from Simply Gourmet by Rivky Kleiman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Moshe Wulliger.
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Is the batter supposed to be thick? Mine was not so thick . More like pancake batter. I measured the liquid in a graduated measuring cup and dry ingredients in those individual measuring cups. Do you think it’s ok?
I have never made this bundt cake before, but bundt cake batters are generally losers. You want them to be able to easily pour into the pan. This cake has a lot of liquid ingredients, so it makes sense that it was loose.
Is the batter supposed to be thick? Mine was not so thick . More like pancake batter. I measured the liquid in a graduated measuring cup and dry ingredients in those individual measuring cups. Please let me know if the consistency of the batter seems right. Thanks
No bundt pan I don’t have a bundt pan. Can I make it in a disposable (approximately 9×13) cake pan?
Yes, but cooking time may vary so I would just keep an eye on it.
Bourbon substitute in Lotus ribbon bundt If I don’t have bourbon what’s the best substitute? Whiskey or liquor or anything else?
You can substitute vanilla extract or any type of liquor.
recipe on the 1 oz of bittersweet chocolate is the chocolate grated (on the small holes) or shredded (on the large holes) and can you leave out the bourbon or what can you substitute for it. thank you
Grated on the small holes. To substitute the bourbon, just put 1-2 teaspoons of vanilla extract.
Substitute bourbon Can I replace the bourbon in the recipe with chocolate liquor? Thanks
yes!
We make it yearly for Rosh Hashanah!
Deep and delicious recipe!