Honey Cake

This cake has a long ingredient list but is, quite literally, a piece of cake (tee-hee).  It has a lovely honey and spice flavor.  I think a vanilla cream cheese frosting could be a really nice addition.

When I say this cake is easy, I mean it.  It is right up my alley.  First mix all the dry ingredients.  Then add the liquid ingredients.  Yay!  I really do love being able to whip it up so quickly, although it does take a while to cook.

Look at all that beautiful honey.  It calls for 1 cup of honey, which I can now tell you is equivalent to a 12oz honey bear. 

After you mix the ingredients together you bake, and that's it.  But make sure you really grease the pan well, or you will run into the problem I did.

Which is that not all the cake came out of the pan, oops!  It's okay, though, I eventually got the rest out.

You can hardly tell, I think.  This would be a good use for cream cheese frosting.  But it still tastes delicious, so who cares!

Honey Cake

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon 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 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup whiskey
1. Preheat oven to 350°F. Generously grease bundt pan with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
2. Whisk together flour, baking powder, baking soda, salt and spices.
3. Make a well in the center and add liquid ingredients. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
4. Stir together until thick and well-blended. Spoon into prepared pans.
5. Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes.
6. Let cake stand fifteen minutes before removing from pan.

Recipe from SmittenKitchen.com

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