Moist Honey Cake Recipe

This moist honey cake is an ideal breakfast and sweet treat for any season. Rich, moist, and very delicious, here is the recipe:

Ingredients:

• 440 grams (3 ½ cups) all-purpose flour
• 1 teaspoon baking powder
• a pinch of salt
• 3 ½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• 1 ¼ cup honey
• 1 cup (240 ml) vegetable oil
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) whiskey or rye (optional)
• ½ cup (120 ml) freshly squeezed orange juice
• 1 cup warm (240 ml) freshly brewed coffee or strong tea
• 1/2 cup sliced or slivered almonds or coconut flakes (optional)

Instructions:

• Preheat oven to 350°F/180°C/Gas Mark 4.
• Use a non-stick cooking spray, grease pan(s). (Fits in 3 loaf pans, two 9-in. round or square cake pans, one 9 or 10 in. Bundt or tube cake pan, or one 9×13-in. sheet cake).
• Next, in a large bowl, combine together the flour, salt, baking powder, baking soda, allspice, cinnamon, and cloves. Make a well in the middle, and apply honey, white sugar, brown sugars, oil, vanilla, whiskey or rye (if using), eggs, coffee or tea, and orange juice.
• Using an electric mixer on low speed, whisk together well to make a well-blended, thick batter.
• Spoon mixture into prepared pan(s). Then, sprinkle some almonds or coconut flakes on top of the cake(s).
• Apply cake pan(s) on 2 baking sheets (this will make sure the cakes bake well with the bottom baking more rapidly than the cake top and interior).
• For the loaf cakes baking time is 45-50 minutes; for tube and angel cake pans, about 60-75 minutes; and for sheet style cakes, this will take around 40-45 minutes.
• Allow cake sit 15 minutes before removing from pan.
• Slice and serve.

Enjoy!