Updated 09/28/2011 05:00 AM
Recipe: Apple Cider Honey Cake
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Makes one 10-inch Bundt pan
One 10-inch Bundt pan, well greased and lightly floured (or see hints below)
3 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
1 Tbs baking powder
1 tsp baking soda
1 tsp kosher salt (or 1/2 tsp table salt)
3 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
3 large eggs
3/4 cup vegetable oil
1 cup honey
1 tsp vanilla
1 cup apple cider
Preheat the oven to 350 degrees and also grease and flour one 10-inch Bundt pan.
Use a large mixing bowl to combine 3 1/2 cups all-purpose flour with 1 1/2 cups light brown sugar, 1 Tbs baking powder, 1 tsp baking soda, 1 tsp kosher salt, 3 tsp ground cinnamon, 1/2 tsp ground cloves and 1/2 tsp ground allspice and use a whisk to combine those things.
At that point, make a well in the center of the flour mixture and add 3 large eggs, 3/4 cup vegetable oil, 1 cup honey, 1 tsp vanilla and 1 cup apple cider and mix to combine.
Add that to the prepared Bundt pan and place that onto the center rack of the preheated oven.
It will take just about 1 hour to bake...or maybe a little longer (see hints below)….check it with a toothpick for doneness, let it cool down for 10 minutes or so before carefully turning it out onto a cooling rack to finish cooling down.
It's a fine line between the top of the cake browning too much and the cake being all the way done so, if you think the top is browning more than you like, loosely place a sheet of aluminum foil on top about 2/3 of the way through.
If you don't have the Bundt pan, you could divide the batter into two prepared 9 x 5-inch loaf pans and bake it like that....it might take less time though so keep your eye on it.