Honey Cake
Ingredients
- 1-3/4 cups all-purpose flour, spooned into a measuring cup and leveled off
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 cup vegetable oil
- 1/2 cup honey
- 2 large eggs, beaten
- 1/3 cup brewed coffee, at room temperature
- 1/3 cup orange juice
- 2 tbsp whisky or orange liqueur (or substitute more orange juice)
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds
TO SERVE
- whipped cream
- honey
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray an 8 or 9-inch (20 or 23-cm) cake pan (see note) with nonstick cooking spray with flour.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Add the oil, honey, eggs, coffee, orange juice, whiskey/orange liqueur, and vanilla extract. Whisk until evenly combined.
- Pour the batter into the prepared pan and sprinkle evenly with the almonds. Bake for 40 to 50 minutes if using a 9-inch pan, or 45 to 55 minutes for an 8-inch pan, until the cake is set and a toothpick or cake tester inserted into the center comes out clean. Set the cake on a rack and let cool for 15 minutes, then invert the cake onto the rack and turn it right side up to finish cooling.
- Serve the cake warm or at room temperature, topped with whipped cream and drizzled with honey, if desired. If not serving on the same day, place in an airtight container and store at room temperature for up to 2 days.
Notes
The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap and place in a freezer bag. Thaw overnight on the counter before serving.
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