"I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or Bundt ccake pan, a 9 by 13 inch sheetpan, or three 8 by 4 1.2 inch loaf pans." -- Marcy Goldman
Preheat the oven to 350F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" ... These give cakes an appealing, professional look.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spaces. Make a well in the centre and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the cakes evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it. gently in the centre. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
NOTE: If you prefer not to use the whisky, replace it with orange juice or coffee.
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