Orange, Spice and Apricot Honey Cake
1 cup canola oil
3/4 cup honey
1 cup white sugar
1/3 cup brown sugar
1/2 cup apricot preserves or jam
Zest of one orange, finely minced
1 cup brewed tea (just warm)
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon Rumford Baking Powder
2 teaspoons cinnamon
1 teaspoon cloves
1/4 teaspoon allspice
1/3 cup slivered or sliced almonds
Shreds of Orange Zest
Preheat oven to 350 Degrees F. Grease bottom only of a 9 or l0 inch angel or tube pan. Cut out a circle of parchment paper and line pan bottom.
In a medium bowl, blend oil, honey, white sugar, brown sugar, apricot jam and orange zest. Blend well and then add in eggs. In a larger bowl, whisk together flour, salt, baking soda, Rumford Baking Powder, cinnamon, cloves, and allspice. Make a well in the centre of the flour mixture and add wet ingredients, and tea to make a smooth batter. Blend well, by hand or on slow speed of mixer, to make a smooth batter.
Pour batter into pan - it will be quite loose. Sprinkle top with slivered almonds. Place cake on doubled-up baking sheets (this prevents bottom from browning too fast). Bake 55-60 minutes or until cake springs back when lightly pressed with fingertips. If cake seems done but not set up (i.e. browned but not set), reduce oven temperature to 325 F and let bake another 10-20 minutes as required.
This high and moist cake is easy, elegant, and is medium-hued in color. Apricot preserves add flavor, sweetness, and moistness.