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Honey Cake, Marcy Goldman's (P, TNT)
Source: Marcy Goldman
Yield: 9" or 10" angel food pan

3-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey (a mild variety)
1-1/2 cups white sugar
1/2 cup light brown sugar, packed
3 eggs
1 teaspoon vanilla
1 cup warm flat cola
1/2 cup fresh orange juice
1/4 cup very strong tea, cooled
1/2 cup slivered or sliced almonds (optional)

This cake is best baked in a 9" or 10" angel food pan (without a removable bottom). You may also use:
One 9" or 10" tube or Bundt cake pan
One 9"x13" sheet cake
Two 9" square or round layer pans
Two 9"x5" loaf pans
Three 7"x3" loaf pans

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper (cut to fit).

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center of the mixture. Add oil, honey, white sugar, brown sugars, egg, vanilla, cola, orange juice and tea.

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds. Place cake pan(s) on doubled-up baking sheets (one inside another). This will dissipate heat on the pan bottom(s).

Bake until cake tests done (springs back when you gently touch the cake center). For angel and tube cake pans, bake for 60 to 75 minutes. For loaf cakes, 45 to 55 minutes. For sheet-style cakes, 40 to 45 minutes. Allow cake(s) to stand for 15 minutes before removing from pan.

Poster's Notes:
Use the freshest ingredients you can find.

Make sure the eggs are at room temperature (large size, not extra large).

Measure your oil first, then the honey, for easier dispensing.

You may use ginger ale instead of cola. I substituted cold coffee for the tea but otherwise left the recipe the same.

Like most honey cakes, this is a good keeper and it can be made a couple of days ahead.

I prefer Robin Hood's unbleached white all-purpose flour for this cake (or Hodgson Mill unbleached white).

This batter may be looser than you are accustomed to.

Make sure you test the cake well for doneness before removing it from the oven. It tends to rise and look rather fragile before it sets up.

Cakes made with honey, bake up quite dark in color. Using a bit of sugar, gives you perfect browning while maintaining the flavor of the honey. Cola has a role to play here as well.

Marcia Emanuel says: I have the recipe for the Majestic and Moist New Year's Honey Cake from the Marcy Goldman website. My recipe is slightly different, I made this recipe several times last year, and it was great--large, flavorful, moist and with a wonderful aroma!!! I highly recommend it to you all. The difference is: 1 cup of warm coffee or tea instead of flat cola, and 1/4 cup of rye or whiskey instead of strong cooled tea.

Joan Horowitz says: I find the Marcy Goldman one to be THE BEST. However I do not use all the batter in the pan. I find that if I fill the pan about half and then make a loaf I get a perfect cake AND loaf every time And no overflow!!

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A