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Source: FamilyTime Community Cookbook

Max's Moist Honey Cake
Most honey cakes tend to be dry, but this is a moist, delicious cake that even the children will enjoy. This is the perfect honey cake for Rosh Hashanah.
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Serves: 10
Prep Time: 15 minutes
Cook Time: 45 mins.
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3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup Vegetable Oil
1 cup honey, (a mild variety)
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
3 eggs
1 teaspoon vanilla
1 cup warm flat cola
1/2 cup fresh orange juice
1/4 cup very strong tea, cooled
1/2 cup slivered or sliced almonds

Preheat oven to 350 F. Generously grease 9 X 13 disposable aluminum pan with non-stick cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, cola, orange juice and tea.

Using a strong wire whisk or in a mix master on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom. Spoon batter into prepared pan. Sprinkle top of cake evenly with almonds. Place cake pan on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. Baking time is 40-45 minutes.

Let cake stand fifteen minutes before removing from pan.

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