Total time: 1 1/2 hours
Yield: 2 9″ x 5″ loaves or 1 12-cup bundt cake
12-cup bundt pan or two 13″ x 9″ loaf pans
PAM baking spray
3½ cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
4 tsps ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 cup corn oil
1 cup honey
1½ cups granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
Juice of one orange diluted to 1/2 cup
1 cup strong brewed tea
- I preheated the oven 350 degrees Fahrenheit.
- In a large bowl, the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves were sifted together.
- In a separate bowl, I mixed together the oil, honey, sugars, eggs, vanilla, tea, and orange juice.
- The wet mixture was added to the dry, mixing slowly from the center to incorporate the flour without lumps. This resulted in quite a thin batter. Do not let this scare you, it’s completely fine.
- I chose to use 2 loaf pans but a bunt cake pan would work well here as well. I greased my load pans with PAM baking spray and divided the batter between the two pans evenly.
- The cakes were baked for roughly 60 minutes and checked with a knife to make sure the center was done baking. The knife should come out clean and the cake should not be overly wiggly.
Cutting the cloves with all spice worked like a charm. The spices are well balanced now. The addition of tea instead of the coffee was more significant than I expected. It brought a good amount of brightness to the recipe. The tea is not a bad way to go but I think I would prefer the depth and richness of the coffee flavor in this recipe. I also didn’t really like the crust that this cake developed while baking. Some tasters disagreed but for me, cake loaves should not have a crust.