I’m going to guess that you scanned the (very) long list of ingredients below and thought something along the lines of, “Sounds good…but probably not going to happen.” I know, because that’s exactly what I did.
I’m a 5-6 ingredients per recipe kind of girl, so when you give me one with a multitude of ingredients – and on top of it all start asking me to brew coffee and squeeze orange juice – you’re basically begging me to ignore your cute little recipe.
But, oh my…am I glad I made the exception for this. It is. Truly. Delicious. Long list of ingredients considered, I don’t expect you to jump into your kitchen and get to work. But I think you’ll be a happier, Honey-Cake-filled person if you do.
Active time: 30 minutes
Total time: 1 hour, 30 minutes
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup honey (we used Avocado Honey)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup warm coffee or strong tea
- 1/2 cup fresh orange juice
- 1/4 cup rye or whiskey
- Several options for baking pans: three loaf pans; two 9-inch square or round cake pans; one 9 or 10 inch tube or bundt cake pan; or one 9 by 13 inch sheet cake. We made ours in a sheet cake pan, and had a little extra to put into a 9-inch square cake pan.
- Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
- 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 rye or whiskey.
- Stir batter with a strong wire-whisk or electric mixer, stirring until thick and well-blended.
- Pour batter into prepared pan(s). Place pan(s) on two baking sheets, stacked together (this will ensure that the bottoms of the cakes don’t bake faster than the tops and centers).
- For angel and tube cake pans, bake 60 to 75 minutes; loaf cakes, about 45 to 55 minutes; and for sheet-style cakes, baking time is 40 to 45 minutes. To test whether or not your cake(s) are done, gently touch the cake center- when the cake springs back it’s finished baking.
- Let cake stand fifteen minutes before removing from pan. Enjoy!
Recipe from Smitten Kitchen. Original Recipe here.