Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 3 large eggs
- 3/4 cup sugar
- 1 1/2 cups honey
- 1 cup strongly brewed tea
- Scant 1 cup neutral oil, such as canola or grapeseed
- 1 tablespoon pure vanilla extract
- .
- For the date jam:
- 1 packed cup pitted dried dates
- 1/2 cup water
- 2 tablespoons amaretto
Preparation:
Preheat the oven to 350° (If you are using a dark or nonstick pan, reduce the heat by 25° F). Grease a tube pan with a removable bottom. (Tip: Line the bottom with lightly greased parchment paper for easy removal).
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
Using a stand mixer on medium speed, an electric handheld mixer, or a manual rotary beater, beat the eggs and sugar until thick and lemon colored. Continue to beat while slowly adding the oil, honey, tea, and vanilla extract.
With the mixer still running, add the flour mixture in 4 additions, scraping down the sides of the bowl with a spatula between additions.
Pour the batter into the prepared pan. Bake in the center of the preheated oven for 50 to 60 minutes, or until cake springs back to the touch and a tester inserted into the center comes out clean.
Transfer the cake to a wire rack and cool in the pan for 20 minutes. Run a knife around the edge of the pan, remove the cake from the pan, and allow to cool completely on the rack. Serve plain or with a dollop of the date jam. Sprinkle with chopped nuts and dust with powdered sugar, if desired.
For the date jam: In a small saucepan, combine the dates, water, and amaretto. Bring to a boil, reduce heat, and simmer until the mixture thickens and the dates soften. Puree with an immersion or regular blender. Allow to cool, and serve with the Honey and Spice Cake. Enjoy!