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
- 4 eggs
- 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
- Confectioners' Sugar
- 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.