Over the Top Honey Cake
Yield
servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
vegetable oil
|
|
| 1 ¼ | cups |
honey
|
|
| 1 | cup |
coffee
strong |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
ginger
|
|
| 1 | pinch |
cloves
powdered |
*
|
| ½ | cup |
walnuts
chopped or slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
vegetable oil
|
|
| 296 | ml |
honey
|
|
| 237 | ml |
coffee
strong |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
|
|
| 0.6 | ml |
ginger
|
|
| 1 | pinch |
cloves
powdered |
*
|
| 118 | ml |
walnuts
chopped or slivered |
|
Directions
Put eggs in mixing bowl of electric mixer and beat at medium speed.
Add remaining ingredients, except nuts, in order: sugar, brown sugar, oil, honey, coffee, flour, baking soda, baking powder, vanilla, cinnamon, nutmeg, ginger and powdered cloves, while beating continuously.
Fold nuts in last, reserving some to place on top.
Make a 2 inch collar around the outside of a lightly oiled and floured tube pan and its inside circle.
Pour in batter. Sprinkle remaining nuts on top.
Bake at 335 degrees F for 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out dry.
Allow to cool before removing from pan.
You can also bake this cake in loaf pans cutting down on the baking time accordingly.
