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Citrus and Sage Honey Cake

I found this recipe on the blog Food52, and then adapted it to better suit what I wanted the flavours to be. You can find the original recipe here. This cake is dense and sweet, bright and aromatic. It was perfect with a cup of tea (and makes for a very yummy breakfast).

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 1 cup honey
  • 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup sage tea (1 cup boiled water with several leaves of sage) cooled
  • 1/2 cup orange juice
  • 1/4 cup whisky

Lemon+Sage Glaze

  • 3/4 cup granulated sugar
  • 2-4 tablespoons fresh sage chopped pretty fine
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla

Instructions

  1. Grease well and flour a 10-cup bundt pan. Preheat your oven to 350F.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. In a separate bowl, combine the oil, honey, sugars, eggs, vanilla, sage tea, orange juice, and whisky. Add the wet ingredients into the dry ingredients and whisk to combine.
  3. 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.

Lemon+Sage Glaze

  1. Chop the fresh sage into thin, small pieces. Add it to the granulated sugar. Pour in the lemon juice and vanilla and stir to combine.
  2. 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.