Spiced Honey Apple Cake
Serves 14-18, keeps about a week, freezes well
- 4 cups all-purpose flour
- 4 teaspoons Rumford Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 teaspoons cinnamon
- 1/2 teaspoon cloves
- 3/4 teaspoon allspice
- 1 cup vegetable oil
- 4 eggs
- 1 cup honey
- 1/4 cup orange marmalade
- 1 3/4 cups white sugar
- 1/2 cup dark brown sugar
- 1 cup gingerale, bubbles stirred out
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- 1/3 cup orange juice
- 1/4cup strong tea
- 1 large apple, cored and cut into thin slivers
- 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. Arrange slivers of apples on the outer perimeter of cake.
Place in oven and bake for 70minutes, about, and then reducetemperature to 325 F and bake for another 10-20 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.
Spice and ginger ale, plus marmalade makes a great, moist honey cake.
A garnish of apples echoes the honey and apples theme in a visual way.