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Iced Tea Honey Cake

Serves 14-18


3 1/2 cups all-purpose flour
3 1/2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon lemon extract or oil
1 cup vegetable oil
1 cup honey
1 1/2 cups white sugar
1/2 cup dark brown sugar
1 12 ounce can iced tea, lemon or plain
1/3 cup orange juice
2 teaspoons pure vanilla extract
Slivered almonds, garnish


Preheat oven to 375 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 the 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.
Place in oven and bake at 375 F for ten minutes, and then reduce temperature to 325 F and bake for 60-80 minutes, or until cake tests done. Gently press cake with fingertips; it should spring back when touched or seem solid, and not as if there is hot, battery liquid just underneath the top surface.
Cake might cave a bit in inner ring - not a problem. Cool 15-20 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.