Majestic and Moist Honey Cake in Your Pressure Cooker
A lush, aromatic honey cake bursting with warm spices, made effortlessly in your pressure cooker for a moist and satisfying dessert every time.
Equipment
- 1 Cake pan (7 or 8-inch heat-proof)
- 1 Pressure cooker
- 1 Trivet
Ingredients
Cake Ingredients
- 3 ¼ cups plus 2 tablespoons All-purpose flour sifted or whisked to remove lumps
- 1 ¾ teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 4 teaspoons Ground cinnamon
- ½ teaspoon Ground cloves
- ½ teaspoon Ground allspice
- 1 cup Neutral oil
- 1 cup Honey
- 1 ½ cups Granulated sugar
- ½ cup Brown sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Warm coffee or tea
- ½ cup Fresh orange juice or apple cider
- 2 tablespoons Rye or whiskey
- ½ cup Sliced almonds optional
Instructions
Instructions
- Grease a 7 or 8-inch heat-proof cake pan that fits inside your pressure cooker. Spray or butter and flour it.
- In a big bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.
- In another bowl, stir together oil, honey, sugars, eggs, vanilla, coffee or tea, juice, and whiskey until smooth.
- Gradually fold the dry mixture into the wet mixture until just combined with no lumps.
- Fold in sliced almonds if using.
- Pour batter into the prepared pan. Add 1 cup of water to the pressure cooker and place the trivet inside. Set the cake pan on top.
- Seal the lid and cook on high pressure for 40 minutes. Use slow release to avoid deflating the cake.
Notes
Wrap cooled cake tightly to retain moisture. It stores 5 days at room temp or in fridge. Slice and freeze for long-term storage—reheat in microwave briefly before serving.