Front Burner
In the hands of Alessandra Altieri Lopez of Bouchon Bakery, the confection rises above its fruitcake reputation.
CreditCreditTony Cenicola/The New York Times
Honey cake is to Rosh Hashana, the Jewish New Year, as fruitcake is to Christmas, a routine necessity. But in the hands of Alessandra Altieri Lopez, the director of the chef Thomas Keller’s Bouchon Bakery, it’s a rich, moist and deeply flavored confection. The impressive cake is made with oil, not butter, and also contains orange and coffee. You might consider buying an extra to freeze; it would not be out of place for Thanksgiving or other holiday meals.
Honey Bundt Cake, $3.95 per slice through Sept. 16; $40 for whole cake (16 servings), Sept. 7 to 11 in stores, to order starting Sept. 3, Bouchon Bakeries in New York and Yountville, Calif., thomaskeller.com.
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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
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