Marmalade 'n Spice Honey Cake (Jewish)

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F & grease ONLY the bottom of a 10-inch tube pan, then line the bottom of the pan with parchment paper.
  • In a medium bowl, combine oil, honey, both sugars & marmalade, blending well, then add the eggs.
  • In a larger bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves & allspice, then make a well in the center of this flour mixture & add the wet ingredients AND the brewed tea. Blend well, either by hand or with an electric mixer on slow speed, making a smooth loose batter.
  • Pour the batter into the prepared pan, then sprinkle the top with the almonds.
  • Place the pan of batter on TWO stacked baking sheets (to prevent bottom from browning too fast) & bake 55-60 minutes or until the top of the cake springs back when pressed lightly with a fingertip.
  • Cool in the pan for 15 minutes, then remove & let cool on a wire rack.
  • Before serving, dust with powdered sugar & sprinkle with a bit of shredded orange zest.
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