Moist Honey Cake
This Diwali, as I was slightly under the weather, I hadn't made any sweets. Now that I was back in action, I decided to bake Moist Honey Cake, which has been in my "to- do list" for a while. Honey Cake is usually made for the Rosh Hashanah (Jewish New Year). Apart from honey, this recipe calls for o
Ingredients
- 3 - 1/2 cups All purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 4 teaspoons Cinnamon Ground
- 1/2 teaspoon Cloves Ground
- 1/2 teaspoon Allspice Ground
- 1 cup Vegetable oil
- 1 cup Honey
- 1 - 1/2 cups Sugar Granulated - (or 1/2 cup less)
- 1/2 cup Brown sugar
- 3 Eggs
- 1 teaspoon vanilla extract
- 1 cup coffee tea Warm or strong
- 1/2 cup Orange juice Fresh
- 1/4 cup Whiskey - (or orange juice or coffee)
- 1/2 cup almonds Slivered or sliced (optional)
Instructions
- Preheat the oven at 180C.
- Powder the sugar for easy mixing. Keep aside.
- Sieve the flour, baking powder, baking soda, salt and all spice powders together 3-4 times. Keep aside.
- In a bowl, beat the eggs, sugars, honey, orange juice, oil, coffee, vanilla and whiskey (if using) together till well blended.
- Add the flour mixture and mix till you get a smooth thick batter.
- Pour the batter into the prepared pans.
- Sprinkle the almonds on top of the batter. (If using)
- Bake for 40 to 60 minutes or till a toothpick when inserted in the centre of the cake, comes out clean.
- Allow to cool for 15 minutes before inverting to a wire rack.
- Let cool completely before serving.
- This cake can be stored for a couple of days.