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Amazing Moist Honey Cake Recipe


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     Amazing Moist Honey Cake

Category   Desserts - Breads
Sub Category   Holiday Dish

3 1/2 cups all-purpose flour
1 T baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp ground 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 large eggs at room temperature
1 tsp vanilla
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whiskey
1/2 cup slivered almonds (optional)

Fits in three loaf pans, two 9-inch square or round pans, one 9 or 10 inch tube or bundt cake pan, or one 9 x 13 inch sheet cake pan.
Preheat oven to 350 degrees. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line bottom with lightly greased parchment paper, cut to fit.
In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center; add oil, then honey (the oil in the measuring cup first will make the honey pour out easily). Add white sugar, brown sugar, eggs, vanilla, coffee, orange juice, and whiskey. Using a strong wire whisk or electric mixer on slow speed, stir together to make a thick, well-blended batter. Make sure no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets staked together. This helps the cakes bake properly. Bake until cake tests done; springs back when you gently touch the center. For angel/tube pans, this will take 60 -75 minutes. For loaf cakes, 45-55 minutes. For sheet style cakes, baking time is 40-45 minutes. Let cake stand for 15 minutes before removing from pan.
Serving Suggestions
Perfect for Rosh Hashana to start a sweet year.

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