This recipe is slightly adapted from one in "A Treasury of Jewish Holiday Baking" (1998) by Marcy Goldman. Ms. Goldman says of the cake, "I went through many variations and tasting sessions until I was satisfied with this definitive cake. Like most honey cakes, it is a good keeper and can be made a couple of days ahead."
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey, warmed
1-1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup warm coffee (decaf is OK)
3/4 cup fresh orange juicePreheat oven to 350 degrees F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.
With a strong wire whisk or an electric mixer on low speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Butter a 10-inch tube or bundt pan and lightly dust with flour to prevent cake from sticking.
Spoon batter into pan. Place cake on 2 baking sheets stacked, and bake until cake springs back when touched gently in the center - about 60 to 70 minutes.
(The batter for this cake is quite liquidy and, depending how hot your oven runs, may need more time.)
Let cake stand 15 minutes before unmolding it from pan. Place it on a wire rack to cool.
Serves 8 to 10.
(c) Copyright 2000. The Christian Science Publishing Society