Mini Jewish Honey Cakes

I have made this recipe three times in the last two weeks- it is getting rave reviews. Originally from Brown Eyed Baker, this cake is moist and spicy. I've made it exactly as the recipe says, on time with molasses and one time with orange zest and chocolate chips. Next time I'm going to add pumpkin somehow. It's also good with all kinds of nuts- I'm thinking pecans would be nice. This time I actually made some in giant muffin pans and some in my new mini-donut pan. So the giant muffins came out like individual cakes which was kind of fun.

This recipe can be made in three standard loaf pans, two 9-inch square or round cake pans, one 9- or 10-inch tube or bundt cake pan, or one 9×13-inch sheet cake. I made mine in a 9-cup bundt pan (a bit smaller than standard) and baked the leftover in an 8-inch loaf pan.

Yield: 14 to 16 servings

Prep Time: 20 minutes | Bake Time: 40 to 75 minutes (depending on pan size)

3½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
4 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1½ cups granulated sugar
½ cup light brown sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1 cup brewed coffee, warm
½ cup orange juice
¼ cup whiskey
½ cup slivered or sliced almonds (optional)

1. Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. Even if your pan is non-stick, still spray!

2. In a large bowl (or in the bowl of an electric mixer), whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice and whiskey, if using.

3. Using a strong wire whisk or with an electric mixer on slow speed, stir together until all ingredients are well-blended, scraping the sides and bottom of the bowl, making sure that no ingredients are stuck to the bottom.

4. Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. (If you are using a bundt pan, sprinkle the almonds into the bottom of the pan before pouring the batter in). Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

5. Bake until the cake springs back when you gently touch the cake center and a toothpick inserted in the center comes out with just a few moist crumbs, almost clean. For tube and bundt pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

6. Let cake stand fifteen minutes before removing from pan. Serve warm or at room temperature. Leftover cake can be stored at room temperature, covered tightly.

Photo Credit: Brown Eyed Baker