Honey Cake



1/2 Cups All-Purpose Flour

1 Tablespoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

4 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Allspice

1 Cup Vegetable Oil

1 Cup Honey

1 1/2 Cups Granulated Sugar

1/2 Cup Brown Sugar

3 Eggs

1 Teaspoon Vanilla Extract

1 Cup Warm Coffee Or Strong Tea

1/2 Cup Fresh Orange Juice

1/4 Cup Rye Or Whisky (Orange Juice May Be Substituted)

1/2 Cup Chopped Walnuts Or Pecans


Preheat the oven to 350F. Grease and lightly flour a 9-inch angel food cake pan, a 10-inch tube or bundt cake pan, or a 9x13-inch cake pan.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, scraping bowl to prevent any ingredients from sticking.

Spoon the batter into the prepared pans and sprinkle the top of the cake evenly with the nuts. Bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; For sheet-style cakes, 40 to 45 minutes.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.



12 servings


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