Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 eggs
- 1 cup white sugar
- 1 cup vegetable oil
- 1 cup honey
- 1 cup strong brewed coffee
- 1/2 cup orange juice
- 1/4 cup whiskey (optional)
Preparation:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the vegetable oil, honey, coffee, orange juice, and whiskey (if using), and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Serve the honey cake at room temperature. It tastes even better after a day or two, perfect for a Jewish holiday where food prep is heavily limited.
