A delightful spiced honey cake with a citrus glaze, perfect for gatherings or a cozy treat.
Preheat your oven to 350°F (175°C) and grease a bundt pan.
Ensure the bundt pan is well-greased to prevent sticking.
In a large mixing bowl, beat together the sugar, honey, eggs, lemon zest, lemon juice, and brandy until smooth.
Use room temperature eggs for better mixing.
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves, and instant coffee.
Sift the dry ingredients for a smoother batter.
Gradually add the dry ingredients to the wet ingredients, alternating with the cold water, and mix until just combined.
Do not overmix to keep the cake tender.
Fold in the raisins gently.
Coat the raisins in a bit of flour to prevent them from sinking.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack.
Run a knife around the edges to help release the cake.
Mix the powdered sugar and lemon juice to make the glaze.
Adjust the glaze consistency by adding more sugar or juice.
Drizzle the glaze over the cooled cake and let it set before serving.
Place a sheet under the rack to catch excess glaze.
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