3 1/2 c flour
1 t baking powder
1 t baking soda
1/2 t salt
4 t cinnamon
1/2 t ground cloves
1/2 t ground allspice
1/2 c canola or sunflower oil
1 1/2 c honey (your favorite flavor)
1 c sugar
1/2 c dark brown sugar
3 large eggs
1 t vanilla
3/4 c strongly brewed Earl Grey tea, cooled or cooled coffee
1/4 c bourbon, orange or apple juice
1 Granny Smith apple grated
1 c toasted walnuts, chopped (I place nuts in a pie tin and then bake them for about 10–15 minutes at 350, until you smell them. That means they are getting close to toasted, so watch carefully!)
Combine dry ingredients together in a large bowl.
Whisk oil, honey, sugars, eggs, vanilla, tea and bourbon together. Slowly stir into dry ingredients. Mix well.
Stir in grated apple and nuts. Let batter sit about 1 hour before filling pans.
Preheat oven to 350. Grease your loaf pans well. Fill greased loaf pans about 1/2 way. Bake for about 40-45 minutes. A toothpick inserted into center of cake should come out fairly clean and cake should be pulling away from sides. Let cool on rack. Run knife around edges and turn out onto serving plate. Drizzle with more honey and serve with apple wedges. Have a sweet year!
Keywords: cake, honey cake, dessert, Jewish recips