Majestic and Moist Honey Cake

(Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking via smitten kitchen)

The recipe makes three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, one 9 by 13 inch sheet cake, or six mini-loaves.

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 rye or whiskey

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For all but the loaf pans  line the bottom with lightly greased parchment paper, cut to fit. If desired, line the loaf pans with a parchment sling.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

 Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

 Spoon batter into prepared pan(s).

Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top. (I skipped this and they turned out fine).

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, loaf cakes, about 45 to 55 minutes, 34-40 for the mini ones. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.