Have you ever had a cake that actually tastes better the day after you make it? This Super Moist Honey Spice Cake Recipe is exactly like that – you’ll be saving a few pieces, just so you can have them the next day.
I grew up with the belief that fresh is always better. But as in most things, there are exceptions… take lasagna, for instance. In my opinion, reheated lasagna is way superior in taste than its fresh counterpart.
This Super Moist Honey Spice Cake Recipe also has the ability to transform itself into the perfect treat to have with a cup of coffee or tea or even an espresso… the next day! The spices, combined with the honey and coffee, create a wonderful mellow taste, and the level of moistness is just perfect, too.
As far as the recipe is concerned, nothing could be easier. All that is required is one bowl for the dry ingredients and one for the wet ones. Whisk everything together (the batter will be on the thin side) and bake for one hour. The result: a Super Moist Honey Spice Cake that fills your whole kitchen with a sweet aroma and one that you will make again and again.
Origin of Super Moist Honey Spice Cake Recipe:
There are some that collect coins or stamps. Others will collect comic books or baseball cards, and still others key chains, bottle caps or even rocks. My obsession was, and continues to be, collecting recipes.
It goes without saying that my recipe collection began with family recipes – that’s the easiest place to start, after all! After that, I would look through cookbooks, magazines, and the food section of the local newspaper. A great source of recipes were little recipe booklets that would be published by food companies. Does anyone remember those? Was I the only one that would send away the UPC label to get a free recipe booklet? I was continuously on the lookout for such booklets… and still to this day, I have them in my possession.
During the 90’s and beyond, Robin Hood was one company that produced such booklets. They would often include these little recipe booklets as inserts to popular magazines (I just recently ended my 25 year subscription to Canadian Living …so yeah, I have more than a few of these little booklets). The recipe I am sharing with all of you today is one that I have adapted from the 2002 Quick and Easy Baking Recipes. The original recipe was called Honey of a Honey Cake. Great title, isn’t it?
I have been making this recipe for over 10 years, with one minor change –I decreased the amount of granulated sugar by 1/4 cup. Apart from the catchy title, I loved the fact that it uses vegetable (or canola) oil rather than butter -that’s always a plus in my books 🙂 I have often incorporated diced apples or even pears in this recipe with wonderful results. But today, I just wanted to share with you a simple bundt cake.
With the advent of the internet, there is no need to use such extreme recipe-collecting means anymore. You literally have access to thousands of recipes in just a few seconds. What a great thing! But those older recipes that I’ve made dozens of times, like this Super Moist Honey Spice Cake Recipe, will always have a special place in my heart.
To all of you celebrating today … L’shanah tovah.
- 3 ½ cups flour, all-purpose
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon allspice
- 3 eggs, room temperature
- 1¼ cup granulated sugar
- 1 cup vegetable or canola oil
- ¾ cup orange juice
- 1 cup honey
- 1 cup coffee, lukewarm
- icing sugar to dust on cake (optional)
- Preheat oven to 350°F (175°C).
- Grease and flour (or use non-stick spray) a 10-inch bundt pan. Set aside.
- In a large mixing bowl, sift together all the dry ingredients. Set aside.
- In a separate mixing bowl, whisk the eggs.
- Whisk in the sugar, followed by the oil, orange juice, honey and coffee.
- Bake in a 350°F (175°C) oven for 55-65 minutes or until cake tester comes out dry.
- Cool in pan for about 20 minutes on wire rack; invert to cool completely.
- Dust with icing sugar just before serving.
Make sure to properly grease and flour your pan.
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Ciao for now,
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