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Yep.....the above is the same as mine except I have made a few minor tweaks
3 1/2 cups (440 grams) plain flour
1 tablespoon (15 grams) baking powder ....yes it's a lot but cake needs it.
1 teaspoon (5 grams) baking soda 1/2 teaspoon salt
4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup (235 ml) vegetable oil....I used melted butter.
1 cup (340 grams) honey 1 1/2 cups (300 grams) granulated sugar 1/2 cup (95 grams) brown sugar 3 large eggs at room temperature 1 teaspoon (5 ml) vanilla extract 1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) fresh orange juice 1/4 cup (60 ml) whisky
1/2 cup (45 to 55 grams) flaked almonds (optional)
Fits in three loaf pans, two 9-inch square or round cake pans, or one 9 by 13 inch cake sheet.
Preheat oven to 350°F. Generously grease pan(s) ....I prefer those pre made greaseproof liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and whisky.
Using a strong wire whisk or an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake centre loaf cakes, about 50 to 60 minutes. For sheet style cakes, baking time is 45 to 50 minutes.
Let cake stand fifteen minutes before removing from pan.
__________________
As for sinking......this is a batter cake so you need LOTS of baking powder.
3 1/2 cups (440 grams) plain flour
1 tablespoon (15 grams) baking powder ....yes it's a lot but cake needs it.
1 teaspoon (5 grams) baking soda 1/2 teaspoon salt
4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup (235 ml) vegetable oil....I used melted butter.
1 cup (340 grams) honey 1 1/2 cups (300 grams) granulated sugar 1/2 cup (95 grams) brown sugar 3 large eggs at room temperature 1 teaspoon (5 ml) vanilla extract 1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) fresh orange juice 1/4 cup (60 ml) whisky
1/2 cup (45 to 55 grams) flaked almonds (optional)
Fits in three loaf pans, two 9-inch square or round cake pans, or one 9 by 13 inch cake sheet.
Preheat oven to 350°F. Generously grease pan(s) ....I prefer those pre made greaseproof liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and whisky.
Using a strong wire whisk or an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake centre loaf cakes, about 50 to 60 minutes. For sheet style cakes, baking time is 45 to 50 minutes.
Let cake stand fifteen minutes before removing from pan.
__________________
As for sinking......this is a batter cake so you need LOTS of baking powder.
