I love birthdays. Love love love them. I like the cake and the celebrations and the surprises. I also like the idea of starting fresh. And because honey signifies new beginnings, I thought that this would be appropriate for my birthday that just passed.
Turns out that I also like to go on vacation for my birthday. To places with unstable internet that is not conducive to posting blog entries in a timely manner. I mean, who was I kidding, look at the place:
But you will enjoy this incredible moist and spiced honey cake, even though it’s a week late, I promise!
Honey Cake (slightly adapted from Smitten Kitchen)
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup applesauce
1/2 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm strong tea
1/2 cup fresh orange juice
1/4 cup dark rum
Preheat oven to 350°F. Generously grease and flour bundt pan with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Make a well in the center, and add oil, applesauce, honey, white sugar, brown sugar, eggs, vanilla, tea, orange juice and rum, if using.
Using an electric mixer on slow speed, stir together well to make a thick, well-blended batter. Use a rubber spatula to ensure that everything from the bottom has been mixed in.
Spoon batter into prepared pan. Place cake pan on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake center, about 65-75 minutes. Let cake cool completely before removing from pan.