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
2 Tbsps instant espresso
1 cup boiling water
- 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.
- I prepared my coffee by mixing the espresso powder with 1 cup of boiling water. I still think this is a better option than normal coffee or even fresh brewed espresso because the powdered espresso lacks the acidity of the fresh coffee options.
- In a separate bowl, I mixed together the oil, honey, sugars, eggs, vanilla, coffee, 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.
- (Optional) In previous tests I found that the cake had a crust I didn’t care for. This was easily fixed by allowing the cake to sit in a sealed container while cooling.
This was the best result. It had all the elements I wanted. It was deeply spiced and rich. The honey still came through though and the whole cake was moist, lovely, and surprisingly delicate.