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Emily's Beehive Honey Cake

A warm honey spice cake courtesy of The Retro Rad Chef, Emily Ellyn of EmilyEllyn.com
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Ingredients
  

  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup vegetable oil
  • 1 cup honey
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 3 eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup brewed coffee warm
  • 1 large orange juiced
  • ¼ cup dark rum
  • ½ cup slivered or sliced almonds optional

Instructions
 

  • Preheat oven to 350°F. Generously grease bundt pan with non-stick cooking spray. Even if your pan is non-stick, still spray!
  • In a large bowl (or in the bowl of an electric mixer), whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Make a well in the center and add the oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice and rum, if using.
  • Using a strong wire whisk or with an electric mixer on slow speed, stir together until all ingredients are well-blended, scraping the sides and bottom of the bowl, making sure that no ingredients are stuck to the bottom.
  • Sprinkle the almonds into the bottom of the bundt pan and then spoon batter into pan. Place cake pan on a baking sheet.
  • Bake until the cake springs back when you gently touch the cake center and a toothpick inserted in the center comes out with just a few moist crumbs, almost clean. For a bundt pan, this will take 60 to 70 minutes.
  • Let cake stand fifteen minutes before removing from pan. Serve warm or at room temperature. Leftover cake can be stored at room temperature, covered tightly.