From Building Feasts, adapted from Marcy Goldman’s Majestic and Moist New Year’s Honey Cake in A Treasury of Jewish Holiday Baking.
Our food editor says: "It is delicious and still has a bit of a honey cake dip on the surface".
Ingredients
440g (3 1/2 cups) plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
250 ml ( 1 cup) vegetable oil
175g (1/2 cup) honey
175g (1/2 cup) golden syrup
300g (1 1/2 cups) caster sugar
100g (1/2 cup) soft brown sugar
3 large eggs
1 tsp vanilla extract
250ml (1 cup) freshly brewed coffee (or strong tea)
180ml (3/4 cup) orange juice
Topping:
either a handful of slivered almonds
or
Honey Glaze
60g (1/2 cup) icing sugar, sifted
1 tbsp honey
1-3 tsp hot water
Method
Preheat oven to 180C (350F)
Grease and line loaf tins or angel food pan with baking parchment. If using a bundt or tube pan make sure it is very well greased and dusted with flour.
In a large bowl whisk flour, baking powder, baking soda, salt and spices.
In another bowl mix together remaining ingredients, adding coffee last
Make a well in the centre of the dry ingredients and add the wet ingredients, mixing with a strong whisk or wooden spoon and combine until all ingredients are fully incorporated. (You can try to mix it in an electric mixer, but it is a very wet batter and mine goes everywhere!)
Pour into the prepared pans and sprinkle the top with almonds if using
Put cake(s) on a baking sheet in the oven and bake loaf tins for 40-45 minutes, or bundt/angel cakes for 55-65 minutes or until the cake springs back when gently pressed. As the batter is liquidy it may take extra time, depending on your oven.
Allow to cool for at least 15 minutes before removing from the pan.
While the cake is cooling, if you want to glaze the cake, mix together the icing sugar, honey and 1-3 tsp hot water, depending on how thin you want it.
When the cake is still warm, trickle, spoon or brush the glaze over the cake.
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