Honey Cake
Total Time
1 hr 20 mins
Prep Time
20 mins
Cook Time
1 hr
Rating
5 out of 5 stars
(4)
Ingredients
14-16 servings
- 3½ cups (437.5g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup (218ml) vegetable oil
- 1 cup (339ml) honey
- 1½ cups (300g) granulated sugar
- ½ cup (110g) light brown sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (237ml) brewed coffee, warm
- ½ cup (124ml) orange juice
- ¼ cup (59ml) whiskey
- ½ cup (54g) slivered or sliced almonds, optional
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Preparation
Step 1
Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray.
Step 2
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 the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and whiskey.
Step 3
Using a strong wire whisk or an electric mixer on slow speed, stir together until all ingredients are well-blended.
Step 4
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using.
Step 5
Bake until the cake springs back when you gently touch the center and a toothpick inserted in the center comes out with just a few moist crumbs. For tube and bundt pans, this will take 60 to 75 minutes.
Step 6
Let cake stand for fifteen minutes before removing from pan. Serve warm or at room temperature. Leftover cake can be stored at room temperature, covered tightly.
Step 7
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Chef's notes
This recipe can be made in three standard loaf pans, two 9-inch square or round cake pans, one 9- or 10-inch tube or bundt cake pan, or one 9×13-inch sheet cake.
