31/2 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
11/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coffee or strong tea
1/2 cup fresh orange juice
1/4 cup whiskey
1/2 cup chopped almonds (optional)
Preheat the oven to 350°F. Generously grease three loaf pans, two 9-inch square or round cake pans, or one 9- or 10-inch tube pan with nonstick cooking spray. (For tube pans, line the bottom with lightly greased parchment paper, cut to fit.)
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 sugar, eggs, vanilla, coffee or tea, orange juice, and whiskey.
Using a strong wire whisk or in an electric mixer on slow speed, mix together to make a thick, wellblended batter, making sure that no ingredients are stuck to the bottom.
Spoon the batter into the prepared pan(s). Sprinkle the top of the cake(s) evenly with almonds, if desired.
Place the cake pan(s) on two baking sheets stacked together (this will ensure the cakes bake properly without 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.
For tube cake pans, this will take 60–75 minute
Loaf pans about 45–55 minutes
Round or square cake pans 35-40 minutes
Let cake stand 15 minutes before removing from pan.