New York based cookbook author, Deb Perelman*, says this recipe produces a honey cake which is “warmly spiced and crazy moist and soft and plush with a little crisp edge about the corners”.
3 and 1/2 cups (440 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
4 teaspoons (8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup (235 ml) vegetable oil
1 cup (340 grams) honey
1 and 1/2 cups (300 grams) granulated sugar
1/2 cup (95 grams) brown sugar
3 large eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) fresh orange juice
1/4 cup (60 ml) whiskey (optional)
1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)
Note: These quantities make a mixture that fits into two * 23cm square or round cake pans.
Preheat oven to 180° C (350°F) Generously grease pan(s) with non-stick cooking spray.
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, white sugar, brown sugar, eggs, vanilla, coffee or tea, orange juice (and the whisky if you’re adding some).
Whisk (or mix in an electric mixer on slow speed), and then stir together well to make a thick, well-blended batter.
Spoon batter into prepared pan(s).
Sprinkle top of cake(s) evenly with almonds.
Bake for about 45 to 55 minutes or until the cake springs back when you gently touch it in the centre.
Let the cake stand fifteen minutes before removing from pan.
*Deb Perelman is the author of the New York Times bestseller – “The Smitten Kitchen Cookbook.”
For more go to www.smittenkitchen.com.
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