Yields
6 servings
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ingredients
Cakes
1
cup unsalted butter, at room temperature
¼
cup light brown sugar, packed
¼
cup sugar
3
large eggs, at room temperature
¾
cup pasteurized honey
¼
cup strong coffee, at room temperature
2
tsp vanilla
2 ½
cup pastry flour
1
tsp baking powder
½
tsp baking soda
½
tsp salt
½
tsp cinnamon
½
cup raisins
Glaze
1 ½
cup icing sugar, sifted
2
Tbsp bourbon
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directions
Step 1
Preheat oven to 350 degrees F. and grease and sugar 6 mini-bundt pans.
Step 2
Beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in honey, coffee and vanilla until smooth.
Step 3
In a separate bowl sift flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture in 2 additions, stirring gently to incorporate. Stir in raisins and spoon batter into prepared pans.
Step 4
Bake for 35 to 40 minutes, until a tester inserted in the center of cake comes out clean. Allow cakes to cool for 20 minutes, then turn them out to cool completely.
Step 5
For glaze, stir icing sugar and bourbon together and drizzle over cakes. Let set for 30 minutes and glaze will firm up.