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Holiday Honey Cake

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
100 min
SERVINGS
12 servings
Dessert Jewish Middle Eastern
Holiday Honey Cake
Ingredients
  • cooking spray
  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup canola oil
  • 1 cup honey
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee (decaf is fine)
  • 1/2 cup orange juice
  • 1/4 cup whiskey
Instructions
1
Position the oven rack in an elevated position within your oven and set the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
2
Spray a 10-inch tube-shaped cake pan with a fluted design, similar to a Bundt pan, using cooking spray.
3
Combine the dry ingredients - flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg - in a bowl and whisk them together until they are fully incorporated.
4
In another large container, blend the wet ingredients - canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey - using an electric mixer until they are smoothly combined.
5
Gradually mix the dry ingredients into the wet ingredients just until they are fully incorporated.
6
Pour the batter into the prepared cake pan and bake on the uppermost level of your preheated oven until it is golden brown and a toothpick inserted into the center comes out with moist crumbs, approximately 1 hour.
7
Allow the cake to cool for 20 minutes in its pan before transferring it onto a serving platter.