This is a lovely moist, fall cake with honey and some warm fall spices. It makes quite a bit of cake. I typically make 3 loaves, but it depends on your pan sizes. I believe it would be good as a sheet cake and also would make good muffins. I love to have this cake for breakfast and it goes great with a cup of tea or coffee.
- 3 1/4 cups flour (last 1/4 cup should be rounded)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup vegetable oil
- 1 cup honey
- 1 1/2 cups sugar
- 1/2 cup dark brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 3/4 cups (not hot) black tea (3 decaf tea bags)
Preheat the oven to 350.
Prepare your baking pans, grease with butter and line with parchment.
Put the dry ingredients into large mixing bowl and whisk to combine, then add the wet ingredients and whisk to combine all of the ingredients until well mixed.
Add the batter about halfway up the baking vessel and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to mostly cool.
Portion the cake and enjoy!
Note: This cake freezes very well and I love to slice it up and separate the slices with sheets of parchment for easy breakfasts.
Leave a Reply