Spiced Honey Cake

Mike Sherwin
Spiced honey cake

By Margi Lenga Kahn

(Cake should be baked one day in advance of serving)

Unsalted butter for coating pan

2 1/2 cups all-purpose flour, plus more for coating pan

1 tablespoon finely grated orange zest

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2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon coarse kosher salt

Pinch of black pepper

3 large eggs

1 cup plus 2 tablespoons honey

1 cup granulated sugar

1 cup olive oil (do not use extra virgin) or canola oil

1/2 cup brewed coffee, cooled

1/4 cup water

Center rack in oven and preheat oven to 350 degrees.  Generously butter and flour a 12-cup bundt pan, shaking excess flour out of pan. Set aside.

Combine flour, orange zest, baking powder, baking soda, and spices in a large bowl.  Whisk until well combined. Set aside.

In another bowl, whisk together the eggs, 1-cup honey (2 tablespoons will remain), granulated sugar, oil, coffee, and water. Reserve.

Make a well in the mixture of dry ingredients by pushing mixture to the sides of the bowl. Pour reserved wet ingredients into the well and, using a wooden spoon, gradually incorporate the dry ingredients. Mix only until everything is just combined.

Using a rubber spatula, scrape batter into prepared pan and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.  Transfer pan to a cooling rack and cool in pan for 20 minutes.

While cake cools, heat remaining honey in a small bowl in the microwave oven or in a small pan on the stove.

Turn the cake out of the pan directly onto the cooling rack. Poke the top of the cake evenly with a toothpick 20-25 times. Brush the top of the cake with the warm honey.  Let cake cool completely.  When cool, wrap cake in plastic wrap or non-stick foil paper and store at room temperature for one day before serving.

Makes 10-12 servings.