Definitive Honey Cake

December 31, 2020  Online Recipe Guide Avatar

There are honey cakes and there are honey cakes. Some are low slung and dry. Some are dramatically high and moist – this is one. I am famous for this honeycake. Some people claim they bought my cookbook simply for this one recipe. The first time I did this, it contained more liquid …and sometimes it was wonderful and other times..the pan raneth over with batter. Refined and still majestic, here it is again, new and improved.

3 ½ cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
1 cup vegetable oil
1 cup honey
1 ½ cup white sugar
½ cup brown sugar
3 eggs
1 teaspoon pure vanilla
1 cup warm coffee
½ cup orange juice
½ cup shredded, peeled apples, optional
½ cup flaked almonds

Non stick cooking spray

Preheat oven to 350 F. Generously spray a nine or ten inch tube or angel food cake pan with cooking spray. You can also use three 8 by 4 inch, or two 9 by 5 inch loaf pans.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and stir in the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.

Using a strong wire whisk, (or an electric mixer on slow speed), combine ingredients thoroughly to make a thick but pourable batter, insuring that ingredients are all blended and not stuck at the bottom. Fold in shredded apples.

Spoon or pour batter into prepared pan (s). Sprinkle with almonds. Place cake on baking sheet and bake until done, about 60-75 minutes for larger cake, 45-55 for a smaller loaf. Cake is done when it springs back when gently pressed with fingertips.

Cool ten minutes before unmolding from pan.
Serves 12-16


No Comments

Leave a Reply