I like this cake best baked in a 9-inch angel food cake pan, but you can
also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheet
pan, or three 8 by 4 1/2-inch loaf pans.
Preheat the oven to 350 degrees F. Lightly grease the pan(s). For tube
and angel food pans, line the bottom with lightly greased parchment
paper. For gift honey cakes, I use "cake collars" (available from Sweet
Celebrations) designed to fit a specific loaf pan. These give the cakes
an appealing, professional look.
In a large bowl, whisk together the flour, baking powder, baking soda,
salt, and spices. Make a well in the center and add the oil, honey, sugars,
eggs, vanilla, coffee, orange juice, and rye or whisky.
Using a strong wire whisk or an electric mixer on slow speed, combine
the ingredients well tot make a thick batter, making sure that no ingredi-
ents are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the
cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking
sheets stacked together and bake until the cake springs back when you
touch it gently in the center. For angel and tube cake pans, bake for 60
to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the
baking time is 40 to 45 minutes. This is a liquidy batter and, depending
on your oven, it may need extra time. Cake should spring back when
gently pressed.
Let the cake stand for 15 minutes before removing it from the pan.
Then invert it onto a wire rack to cool completely.

Note: If you prefer not to use the whisky,
replace it with orange juice or coffee.

Featured Archive Recipes:
Fanny Silverstein's Honey Cake
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