Chinook Honey Company
Servings:
12 servings
Prep time:
00:20
Cook time:
00:50
A moist cake full of seasonal spices and flavours
Ingredients
- 4 Large Eggs (room temperature-separated whites and yolks)
- 3.5 Cups All Purpose Flour
- 2 Cups Chinook Honey
- 2.5 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Salt
- 1/2 Tsp Ground Cloves
- 1 1/2 Tsp Ground Ginger
- 1 1/3 Cups Brewed Coffee
- 1/4 Cup Canola Oil
- 1/4 Tsp Cream of Tartar
Instructions
- Preheat oven to 350F
- Put room temperature egg whites in a large bowl.
- Sift together flour, spices, baking powder, baking soda in a large bowl.
- In a small bowl whisk together yolks, coffee honey, and oil until smooth, then add flour mixture and beat until blended.
- Add cream of tartar to egg whites and using clean beaters, beat on high speed until stiff peaks form. Fold 1/4 of the whites into the batter, then the remaining whites.
- Gently transfer the mixture to a 10" tube pan. Bake on lowest oven rack for 50-60min. Top should spring back when lightly touched
- Let cool completely for 1.5 hours before inverting on to a serving dish
- in a small saucepan gently warm the Caramel Spread. Drizzle the glaze over the cooled cake and serve.
