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Marcy Goldman's Honey cake

kept byOcean
recipe byinterfaithfamily.com
Notes: 

"Like most honey cakes, this can be made days ahead."

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Ingredients: 

3 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon 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
4 eggs
1 teaspoon vanilla
1 cup warm coffee or strong tea or Coca-Cola
1/2 cup fresh orange juice
1/4 cup rye or whiskey (or substitute orange juice or coffee)
1/2 cup slivered almonds
This cake is best baked in a nine-inch angel food cake pan, but you can also make it in one nine- or 10-inch tube or Bundt cake pan, a nine-by-13-inch sheet cake, or two five-inch loaf pans.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper, cut to fit. Have ready doubled up baking sheets with a piece of parchment on top.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a well in the center. Add oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, tea, or cola, orange juice and rye or whiskey.
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). Sprinkle top of cake(s) evenly with almonds. Place cake pan(s) on two baking sheets stacked together. (This will ensure that cakes bake properly.)
Bake until cake springs back when you gently touch the cake center. For angel and tube cake pans, 60-80 minutes; loaf pans, about 45-55 minutes. For sheet-style cakes, baking time is 40-45 minutes.
Let cake stand 20 minutes before removing from pan.


 

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