Majestic and moist honey cake

This was a keeper of a cake: still damp, still soft and moist even after two days. It was beautifully aromatic; the spices came out but weren't too insistent.

As for the majestic part, it was majestic how H and I managed to finish it off very quickly.

Adapted from Marcy Goldman's Treasure of Jewish Holiday Baking.

Ingredients
3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 teaspoon salt
4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup vegetable oil
1/2 cup honey (original recipe called for 1 cup)
2 cups sugar (half cup white, 1 1/2 cup light brown)
2 large eggs at room temperature (originally, 3 eggs)
1 tsp vanilla extract
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whisky (optional)
1/2 cup slivered or sliced almonds (optional)

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in a 10-inch tube pan.

Directions:
Preheat oven to 350°F. It's better to use nonstick pans for this recipe. Generously grease the pan(s) with non-stick spray. For tube or angel food pans, cut a piece of parchment paper to fit (cut out a hole for the tube to go through) and line the bottom of the pan. Spray the parchment with non-stick spray.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices. Make a well in the centre. Add oil, honey, all the sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using.

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.

Important: I placed the cake pan on two stacked baking sheets, which apparently ensured the cake baked properly.

Bake until the cake springs back when you gently touch its centre. For tube and angel cake pans, this will take 60 to 75 minutes. Loaf cakes will need about 45 to 55 minutes; sheet cakes, 40 to 45 minutes.

Let cake stand 15 minutes before removing from pan.

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When I made a challah a friend wondered if I had Jewish origins. This will get her asking again!