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Moist Holiday Honeycake

Reviewed: Sep. 3, 2013
This honey cake is totally yum. I especially like it because it is not light and spongy with lots of air like some other honey cakes I've tried; it is denser and more satisfying. I used a high quality bourbon and strong coffee. I baked it in a bundt and cooled for 20 minutes and the cake didn't come out easily. Part of it stuck to the pan and I ended up with only 2/3 of the cake on the plate so I am going to serve it sliced. Next time I will wait until the cake is completely cool (it will shrink away from the sides) and/or dust some flour in the pan to avoid sticking. Definitely let it cool longer than 20 minutes.
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