Russian Honey & Spice Holiday Bundt Cake (With Gran Marnier Option)

A Delicious  & moist slice of cake
with a scoop of  vanilla ice cream.

This is my version of a traditional Russian cake that is made with black tea and honey. It is a simple & perfect cake to serve during the holidays, because it tastes very much like gingerbread. The original recipe did not include Gran Marnier and the cake is quite good without it, adding the liqueur definitely makes it more festive!

Cake Ingredients: 

coconut oil cooking spray (or cooking spray of your choice)

1/2 cup raisins

1/2 cup Gran Marnier or water**

1 cup very strong brewed black tea

1 cup honey

1 cup dark brown sugar

1/3 cup avocado oil (or vegetable oil of your choice)

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 eggs

3 cups all purpose flour, sifted

1 cup chopped walnuts

Optional Glaze** Ingredients:

2 tablespoons unsalted butter

1/2 cup sugar, sifted

2 tablespoons water

1/4 cup Gran Marnier (or reserved liquid from raisins + Gran Marnier to make 1/4 cup)

1/4 teaspoon pure vanilla extract

Method:

Preheat oven to 350*. Use the cooking oil spray to lightly coat the inside of the bundt cake pan. Place onto a baking sheet and set aside.

Add the raisins and Gran Marnier (or water) to a saucepan. Bring to a boil. Turn off the heat and let sit for 10 minutes. Place in a strainer to drain. (If you are going to glaze the baked cake, reserve the liquid drained from the raisins.)

Add the tea, honey, brown sugar and oil to a large Dutch oven or cooking pot. Bring to a boil over medium-high heat, stirring until the honey and sugar are dissolved. Reduce to medium heat and stir in the baking soda. Continue to stir for another 30 seconds. (The mixture will foam and expand.) Stir in the cinnamon, ginger, nutmeg and cloves. Remove from heat and set aside. Allow to cool to room temperature.

While the tea mixture is cooling, place the walnuts on a foil or parchment lined pan with sides. Toast in the preheated oven for 5 minutes. Remove from oven and set aside.

After the tea mixture has cooled, whisk in the eggs. Next, add one cup of the flour and whisk to mix. Repeat with the remaining flour, one cup at a time. Mix to create a smooth batter. Use a wooden spoon to stir in the raisins and nuts. Pour the batter into the prepared bundt pan, using a spatula to make it smooth and even. Bake for 45 to 60 minutes, or until a wooden pick inserted in the cake comes out clean. (If the top of the cake is fully browned, cover loosely with foil to prevent burning.) Remove from the oven and place on a cooling rack for 15 to 20 minutes.

If desired, while the cake is cooling, prepare the glaze. Melt the butter in a saucepan over low heat. Stir in the sugar and water and bring to a boil over medium heat. Boil for 5 minutes while stirring constantly. Remove from heat. Slowly & carefully stir in the Gran Marnier and vanilla. 

Carefully use a knife to to loosen the sides of the cake from the pan and then invert onto a rimmed platter or serving plate. Brush the glaze onto the top and sides of the cake to cover. (You also may use a spoon to add the glaze, if you do not have a pastry brush.) Cut the cake into 10 to 12 slices. Store covered in the refrigerator.

**The Gran Marnier is optional, but plumping the raisins in a liqueur or water is a necessary step. Also, the cake can be made without the Gran Marnier glaze. If the glaze is omitted, the cake may be garnished with whipped cream or ice cream. (Even with the glaze, my husband asked for a small scoop of ice cream.)

Note: The flavors in this cake improve in the days after it is baked, in the same way that other spice cakes and gingerbread do. Store in an airtight container in the refrigerator. May be served chilled or at room temperature.