Honey Spice Cake

Ingredients

3 1/4 cups all-purpose flour see Note

2 tbsp all-purpose flour see Note

1 3/4 tsp baking powder see Note

1 tsp baking soda

1 tsp kosher salt see Note

4 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

1 cup vegetable oil or another neutral oil

1 cup honey

1 1/2 cups granulated sugar

1/2 cup light or dark brown sugar

3 large eggs

1 tsp vanilla extract

1 cup warm coffee or strong tea I use decaf

1/2 cup fresh orange juice, apple cider, or apple juice

1/4 cup rye or whiskey or additional juice

1/2 cup slivered or sliced almonds optional

Equipment

loaf pans

whisk

electric mixer

baking sheets

Directions

Generously grease pan(s) with non-stick cooking spray. Additionally, I like to line the bottom and sides of loaf pans with parchment paper for easier removal. For tube or angel food pans, line the bottom with parchment paper, cut to fit.

Heat oven to 350°F.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, granulated sugar, brown sugars, eggs, vanilla, coffee, juice, and rye. [If you measure your oil before the honey, it will be easier to get all of the honey out.]

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a well-blended batter, making sure that no pockets of ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (which helps the cakes bake evenly and makes it easier to rotate them on the oven rack).

Bake the cake(s) until a tester inserted into a few parts of the cake comes out batter-free, about 40 to 45 minutes for a round, square, or rectangle cake pan; about 45 to 55 minutes for 3 loaf pans; 55 to 65 minutes for 2 loaf pans (as shown), and 60 to 75 minutes for tube pans.

Cool cake on a rack for 15 minutes before removing it from the pan. However, I usually leave the loaves in the pan until needed, as they’re unlikely to get stuck.

This cake is fantastic on day one but phenomenal on days two through four. Keep the cake at room temperature covered tightly with foil or plastic wrap. If you want to bake the cakes more than 4 days out, keep them in the fridge after the first 2 days. If you’d like to bake them more than a week in advance, freeze them, tightly wrapped, until needed. Defrost at room temperature for a few hours before serving.