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
(1.12k)
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
Step 1
Preheat the oven to 350°F.
Step 2
Generously grease the pan(s) with non-stick cooking spray. For loaf pans, line the bottom and sides with parchment paper for easier removal. For tube or angel food pans, line the bottom with parchment paper, cut to fit.
Step 3
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.
Step 4
Make a well in the center and add oil, honey, granulated sugar, brown sugar, eggs, vanilla, coffee, juice, and rye.
Step 5
Using a strong wire whisk or an electric mixer on slow speed, stir together well to make a well-blended batter, ensuring no pockets of ingredients are stuck to the bottom.
Step 6
Spoon batter into prepared pan(s). Sprinkle the top of the cake(s) evenly with almonds, if using.
Step 7
Place cake pan(s) on two baking sheets, stacked together, to help the cakes bake evenly and make it easier to rotate them on the oven rack.
Step 8
Bake until a tester inserted into a few parts of the cake comes out batter-free. This takes about 40 to 45 minutes for a round, square, or rectangle cake pan; about 45 to 55 minutes for 3 loaf pans; 55 to 65 minutes for 2 loaf pans, and 60 to 75 minutes for tube pans.
Step 9
Cool the cake on a rack for 15 minutes before removing it from the pan. Loaves can be left in the pan until needed, as they're unlikely to get stuck.
Step 10
The cake is fantastic on day one but phenomenal on days two through four. Keep it at room temperature covered tightly with foil or plastic wrap.
Step 11
Save recipe for the next time?
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.
