I’m not a fan of honey cake, per se. But this cake I love.
Honey is not an overly abundant flavour in this cake, as with so many other honey cakes. The slight cinnamon flavour and vanilla give this cake a fragrant aroma that is simply heavenly. Incredibly moist inside but a little sticky on the outside, fill your home this Rosh Hashana with the wonderful scent of Honey Spice Cake.
2 large eggs
3 tbsp. pure vanilla extract
1 c. sugar
1 c. canola oil
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
3/4 c. honey
1 c. almond milk
2 1/2 c. all-purpose flour
Preheat oven to 350 degrees.
In an electric mixer, beat the eggs, vanilla and sugar until light and fluffy.
While machine is running on slow, slowly pour in the oil and combine well.
Add the baking powder, baking soda and cinnamon:
Add the honey:
Add the almond milk alternatively with the flour.
Pour into a greased and lightly floured bundt pan:
Bake on centre level in the middle of the oven for 45-50 minutes, depending on your oven.
Allow to cool in pan until you can safely handle it:
Then invert cake onto a wire cooling tray to cool further.
DO NOT LEAVE CAKE UNATTENDED OTHERWISE HUNGRY HUSBAND AND KID WILL GET TO IT AND EAT IT STEAMING HOT!
Why, oh, why can’t they just wait till I take the darn picture first!!!! Oh well…here’s what’s left of it…