Honey Chamomile Spice Cake
I love that you (almost) just dump everything in a bowl, mix it up, pour it in the pan, then bake. It sounds too easy to be true, but it really is, and will likely be the most tender, moist cake you ever eat. For that reason, I’m writing this a little differently for ease and to save some wordiness in the directions (this headnote, however, is a lost cause for excessive word count!). I used an old vintage Swan’s Down tube pan, and wanted to take extra precaution that my cake would leak out. It has these air vents that you can open and close, I assume to help the cake cool faster. Anyway, I decided to measure a piece of parchment paper long enough to generously hang over the sides. I then cut out a hole in the center so it could slide over the center tube. It worked like a charm.
- Dry Ingredients
- 3½ cups (500 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon kosher salt
- 4 teaspoons (8 grams) ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- Wet Ingredients
- 1 cup (235 ml) grapeseed oil
- 1 cup (320 grams) creamy, churned honey
- 1 cup (200 grams) granulated sugar
- ½ cup (95 grams) light brown sugar
- 1 cup warm (235 ml) chamomile tea
- ½ cup (120 ml) fresh pressed apple cider
- 3 large eggs
- Preheat your oven to 350ºF (180ºC). Grease and flour a 10-inch tube pan.
- Add the dry ingredients to a very deep bowl. Whisk to blend.
- Add the wet ingredients to the bowl. Using a whisk, and starting off slowly, stir until it forms a thick batter. It’ll be a “little arm workout”, as my 8-year old said while making this. You could break out a stand or hand mixer, but the whisk worked fine for me.
- Pour the batter in the prepared pan. Bake for 55 to 60 minutes, until a skewer inserted in the center comes out clean.