Moist Holiday Honeycake
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3.5 cups
Unbleached All-Purpose Flour1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt4 tsps
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 cup
Canola Oil1 cup
Honey1.5 cups
White Sugar1 cup
Brown Sugar3
Eggs1 tsp
Vanilla Extract1 cup
Orange Juice1 cup
WhiskeyDirections:
1
Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C)
2
Spray a 10-inch fluted tube pan (such as a Bundt(R) pan) with cooking spray
3
In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined
4
In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey
5
With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated
6
Pour the batter into the prepared pan
7
Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour
8
Cool for 20 minutes in the pan before turning the cake out onto a serving platter