SINAI’S FAMOUS CHOCO-RUMMY HONEY CAKE RECIPE

INGREDIENTS

3 1/2 c all-purpose flour

1 T baking powder

1 t baking soda

1/2 t salt

4 t ground cinnamon

1/2 t ground cloves

1/2 t ground ginger

1 c vegetable oil

1 c honey

1 1/2 c dark brown sugar

3 eggs

1 t vanilla extract

1 c warm coffee (or 1 T instant coffee granules in 1 c warm water)

1/2 c fresh orange juice

1/4 c colorless rum

1 c chocolate chips    

PREPARATION

You may bake this cake in a 9-inch angel food cake pan, a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.

Preheat the oven to 350°F (or 325°F convection). Lightly grease the pan(s).

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.  Set aside.

In a second bowl, cream together the eggs and brown sugar.  Then mix in the oil, honey, vanilla, coffee, orange juice, and rum.

In batches, add the wet ingredients to the dry ingredients.  Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well, making sure that no ingredients are stuck to the bottom of the bowl.

Stir in the chocolate chips.

Pour the batter into the prepared pan(s). Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time.  Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan.

Then invert it onto a wire rack to cool completely. Enjoy!