Honey Cake


3-1/2 Cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp Salt
1 Tbsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ground Allspice
1 Cup Olive Oil
1 Cup Honey Powder, or Granulated Honey
1-1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 tsp Vanilla Extract
1 cup warm coffee or strong tea
1/2 Cup fresh orange juice
1/4 Cup whisky

Prepare your choice of an angel food cake pan or a Bundt pan (sheet pans will also work if you’re in a pinch!).

Preheat the oven to 350°F. Lightly grease the pan. For angel food pans, line the bottom of the pan with lightly-greased parchment paper.

In a large bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, salt, and spices. Make a well in the center of the dry mix, and add the “wet” ingredients: the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and whisky.

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl (because that’s the worst!).

Spoon the batter into the prepared pan. Place the cake pan on 2 baking sheets stacked together, and bake until the cake springs back when you touch it gently in the center. For angel cake pans, bake for 60 to 70 min; for loaf pans, 45 to 55 min. For sheet-style cakes, the baking time is 40 to 45 min. This is a runny, liquid batter and, depending on your oven, the cake may need extra time to bake. Cake should spring back when gently pressed, or an inserted toothpick should come out clean.

Remove the finished cake from the oven. Allow the cake to stand for 15 minutes, in the pan on a wire cooling rack, before removing it from the pan. Invert the semi-cooled cake onto a wire rack to finish cooling completely.

Sprinkle powdered sugar over top of cake if desired.