Majestic and Moist Honey Cake
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(1115)
Ingredients
16 servings
- 3 1/4 cups plus 2 tablespoons (445 grams) all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup (200 grams) vegetable or another neutral oil
- 1 cup (320 grams) honey
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 cup (110 grams) light or dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (235 grams) warm coffee or strong tea (decaf)
- 1/2 cup (120 grams) fresh orange juice, apple cider, or apple juice
- 1/4 cup (60 grams) rye or whiskey, or additional juice
- 1/2 cup (50 grams) slivered or sliced almonds (optional)
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Preparation
Chef’s notes
This cake fits in various pan sizes:
two or three loaf pans; two 8-inch square or two 9-inch round cake pans; one 9- or 10-inch tube or bundt cake pan; or one 9 by 13 inch sheet cake.
After measuring the flour incorrectly and using 2 tablespoons less flour, the cake turned out more plush and moist, leading to adjustments in the recipe.
The original recipe calls for 1 tablespoon of baking powder, which caused the cake to sink. After testing, 1 3/4 teaspoons keep the cake perfectly domed.
The recipe's trifecta of liquids [coffee, orange juice, and whiskey] is unusual and wonderful together. Alternatives include replacing whiskey with more orange juice or coffee and replacing coffee with tea.
Despite the recipe appearing overly sweet, it balances out perfectly. Reducing sugar may lead to a drier cake.
The cake is as much a spice cake as it is a honey cake, with a harmonious blend of flavors.