Iced Tea Honey Cake
Serves 14 - 18
3 1/2 c. all-purpose flour
3 1/2 tsp. Clabber Girl Baking Powder
1 tsp. Rumford Baking Soda
1/2 tsp. salt
4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. lemon extract (or lemon oil)
1 c. vegetable oil
1 c. honey
1 1/2 c. white sugar
1/2 c. dark brown sugar
1 12 oz. can iced tea (lemon or plain flavor)
1/3 c. orange juice
2 tsp. pure vanilla extract
Slivered almonds for top garnish
Preheat oven to 375 degrees F.
Line a large baking sheet with parchment paper. Spray a 9 or 10-inch angel food cake pan (not with a removable bottom) generously with nonstick cooking spray. Cut out pieces of parchment paper and make a collar inside the pan to extend its height. Spray all paper with nonstick cooking spray.
In a mixing bowl fitted with the paddle attachment, blend the dry ingredients together. Stop mixer, add all of remaining ingredients in order given (except almonds), and blend until smooth, scraping the inside of the bowl occasionally (sides and bottom well), to ensure batter is smooth. Batter will be loose.
Pour into the prepared pan and place on baking sheet. Sprinkle on the almonds on the outer perimeter of cake. Bake at 375 degrees F. for ten minutes then reduce temperature to 325 degrees F., and bake for 60 to 80 minutes, or until cake tests done.
Gently press cake with fingertips; it should spring back when touched or seem solid (not as if there is hot, battery liquid just underneath the top surface). Cake might cave a bit in inner ring (not a problem). Allow cooling 15 to 20 minutes before unmolding. Dust with confectioners' sugar before serving.
Summer flows into fall. What better way to use up some cans of iced tea, classic summer quencher, than in a delicate honey cake. The tea marries well with the spices to make a lovely, moist cake that is lighter than most and a crowd pleaser.