Dessert and Coffee

Not every night is dessert night

And sometimes when there is dessert,

it's in the living room

after dinner

after dishes

after trash duty!

But not this week . . . 

dessert was in the breakfast room

Night time has fallen and so we light the old electrified oil lamp on the breakfast porch

The Spode Blue Italian Coffee pot, cups and saucers and plates

And dessert!

Ina Garten's Honey Bourbon Cake

A slice each

And leftovers for luncheon dessert the next day

And tea that afternoon.

I had to make a cake to take and chose this recipe of Ina's.

She suggests a bundt pan, however, mine is old and small

(so old it's harvest gold!)

So I had enough batter for a loaf cake

Perfect for the two of us

INA GARTEN'S HONEY BOURBON CAKE

1 cup vegetable oil (plus more for greasing pan)

3 3/4 c. flour (plus more for dusting pan)

1 T. baking powder

1 t. baking soda

4 t. cinnamon

1 t. salt

1/2 t. each ground cloves, ground allspice, ground ginger

1 c. hot coffee

1/2 c. freshly squeezed orange juice

1/4 c. bourbon

1 1/2 c. sugar

1/2 c. lightly baked brown sugar

1 c. honey

3 large eggs, room temperature

2 t. grated orange zest

1 t. vanilla

1/2 c. glanced sliced almonds

Preheat the oven to 350

Brush a 9 inch bundt pan with oil.    Dust with flour and dump out any excess.   Set aside.

In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger.    Gently mix until well-combined.   Set aside.

In a medium-size mixing bowl, stir together coffee, orange juice and bourbon.   Set aside.

In a large bowl, use an electric mixer set to medium speed to mix 1 cup oil, both sugars, honey, eggs, orange zest and vanilla until well combined and there are no lumps.

Turn mixer to low speed.    Alternate between adding flour and coffee mixtures in thirds, beginning and ending with flour mixture.    Scrape down sides with a rubber spatula and continue to mix until just combined to a smooth consistency.

Pour batter into greased and floured pan.    Tap pan a few times on table to get rid of air bubbles.    Place pan in center rack of oven and bake for 40 to 45 minutes (check because it depends on size of pan.   The loaf cake with no center took about another 15 minutes) or until a toothpick inserted in the center comes out clean.

Remove from heat and let cool completely before removing cake from pan, using a flat spatula to help separate cake from pan.    Flip upside down and level bottom with a serrated knife.    Transfer to serving plate.    Brush top with honey and a sprinkle of almonds.