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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
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
