Muriel's Mothers Honey Cake


Thanks to Muriel who shared this terrific recipe with us for her mother's moist and lightly spiced honey cake. Make at least a day ahead as the flavors just get better.

Ingredients

2 eggs
1 cup sugar
1/2 cup vegetable oil
3/4 cup strong brewed coffee
1 cup GOLDEN BLOSSOM HONEY
1 naval orange, zest and juice
1 teaspoon lemon juice
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
dash of allspice

Directions

Preheat oven to 350°. Spray a 12-cup bundt pan with non-stick baking spray or generously butter pan.

Beat together eggs. Add sugar and beat one minute. Add oil, coffee, honey, orange juice, orange zest and lemon juice. Beat one minute.

Sift together remaining ingredients. Add to wet ingredients and beat until just combined. Pour into prepared pan and bake for 50 minutes or until cake tests done.

Remove to a rack and let cool 15 minutes. Turn out onto a plate to finish cooling. Wrap tightly and let sit 24-48 hours before serving.

Serves: 8


golden blossom honey product