Wednesday, March 2, 2011

Really Moist Honey Cake

3-1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs at room temperature
1 tsp vanilla extract
1 cup warm strong tea
1/2 cup fresh orange juice
1/4 cup whiskey

1. Preheat oven to 350 degrees. Generously grease pan with cooking spray (3 loaf pans, 2 9-inch or round, 1 bundt, 1 9x13, 1 angel food cake pan, or 6 mini loaves). Line the bottom with lightly greased parchment paper.

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a well in the center; add oil, honey, sugars, eggs, vanilla, tea, orange juice, and whiskey. Mix well with a whisk or electric mixer.

3. Spoon into pan. Cook until it springs back when you touch it. 60-75 minutes for tube and bundt pans, 45-55 minutes for loaf pans, 35-40 minutes for mini loafs, and 40-45 minutes for sheet pan. Let set for 15 minutes before removing from pan.

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