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
- Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
- In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger.
- 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.
- 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