Burnt-Honey Bundt Cake

Marcy Goldman’s Majestic and Moist New Year’s Honey Cake from “A Treasury of Jewish Holiday Baking” has become the modern standard-bearer in the world of honey cakes. Our adaptation of her recipe gets an especially dark, rich, toasty crumb because we cook the honey until it caramelizes and takes on complex bittersweet notes. This is a statuesque, generously sized cake but since it’s made with oil (which slows staling and remains fluid at room temperature, unlike butter) and honey (which attracts moisture and helps prevent drying), it keeps extremely well. Under a cake dome or wrapped well in plastic and stored at room temperature, it will remain tender and moist for four or five days.