Marmalade 'N Spice Honey Cake (Jewish)

1. 1

   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.

2. 2

   In a medium bowl, combine oil, honey, both sugars & marmalade, blending well, then add the eggs.

3. 3

   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.

4. 4

   Pour the batter into the prepared pan, then sprinkle the top with the almonds.

5. 5

   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.

6. 6

   Cool in the pan for 15 minutes, then remove & let cool on a wire rack.

7. 7

   Before serving, dust with powdered sugar & sprinkle with a bit of shredded orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.