Majestic and Moist New Year's Honey Cake

Most people dutifully eat honey cake on special holidays because it is traditional. But often the cake is dry and tasteless. If you like the idea of honey cake more than the reality, this recipe will change your mind forever. It is moist and filled with spicy flavor reminiscent of the Caribbean. Using oil instead of butter makes the batter come together quickly and it keeps for days. You will love this cake. The recipe appeared in A Treasury of Jewish Holiday Baking by Marcy Goldman.

3 1/2 cups flour

1 tbl. baking powder

1 tsp. baking soda

1 tsp. salt

4 tsps. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1 cup vegetable oil

1 cup honey

1 1/2 cups granulated sugar

1/2 cup brown sugar

3 eggs

1 tsp. vanilla

1 cup warm coffee or strong tea

1/2 cup fresh orange juice

1/4 cup rye or whiskey (see Notes)

1/2 cup slivered or sliced almonds (optional)

Preheat oven to 350 degrees. Lightly grease a 10 inch tube or bundt pan (see Notes) and line the bottom with lightly greased parchment paper.

In a large bowl whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center and add the vegetable oil, honey, sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey. Using a strong wire whisk or electric mixer on a slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Place the cake pan on two baking sheets stacked together and bake until the cake springs back when you touch it gently in the center (about 60 to 70 minutes). This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it on a wire rack to let it cool completely.

Yield: 8 to 10 slices.

Notes: Ms. Goldman likes to use a 9 inch angel food pan. Instructions are the same as for the tube or bundt pan. You can also use a lightly greased 9 by 13 inch sheet pan or three lightly greased 8 by 4 1/2 inch loaf pans. Baking time for sheet cake is 40 to 45 minutes and for loaf cakes 45 to 55 minutes.

I used Grand Marnier instead of the rye or whiskey. If you prefer not to use any alcohol, orange juice or coffee can be substituted.