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Honey Cake


  • Total Time: 1 hour 10 minutes
  • Yield: 18 servings 1x

Ingredients

Scale
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup olive oil
  • 1 cup honey
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup Almond Breeze Almondmilk Hint of Honey Vanilla
  • Zest of 1 orange
  • 1 cup freshly squeezed orange juice

Instructions

  1. Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
  2. In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger.
  3. Make a well in the center of the dry ingredients and add the oil, honey, sugars, eggs, vanilla, milk, orange zest and juice, and bourbon.
  4. Whisk batter until there are no more lumps or ingredients lingering on the bottom. Pour well mixed batter into the prepared pan and bake 40-50 minutes until golden brown and puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or allow to cool completely in the pan. Cake may be stored in an air tight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature 1 hour or in the microwave 30 seconds.

Notes

Recipe adapted from Marcy Goldman via Smitten Kitchen

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes