Firstly, thanks so much Julie for taking the time out of your busy baking to send me these wonderful recipes and allowing me to post them on my site. Julie bakes and sells her products in the Aspen area and will ship anywhere, the name of her company is Aspen Jewels Bakery. Julie also said to inform all of us who live at high altitude that this is strictly a “sea level” cake, if cooked at high altitude it will sink and will be raw inside. This is unfortunate, but there are lots of other cakes to bake. High Altitude baking is treacherous. You will need a tube pan for this cake.
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 eggs ( room temp)
1 cup vegetable oil or canola oil which Julie recommends
1 cup sugar
1/2 cup brown sugar
1 Tablespoon Whiskey
1 cup Honey
1 1/2 cups coffee (just leave it in a cup from the morning coffee)
1/4 cup orange juice from a fresh orange ( you will need the zest anyway)
1 Tablespoon orange zest
1 cup chopped pecans
Preheat oven to 350 degrees. Spray a tube pan with flour spray. Beat honey, sugars, eggs and oil. Add zest. Mix all dry ingredients in a bowl and set aside. Add coffee and juice alternating with dry ingredients. Fold in nuts. Bake for 70 – 90 minutes until tester comes out clean. Let cool for 30 minutes before removing from pan. Let cool completely.
Sprinkle with powdered sugar before serving.
Or you can make a chocolate glaze to put on top . Once the cake cools down.
this is perfect to drizzle over cakes of any kind, it is my recipe for chocolate glaze. You may have to play with the consistency. Add the powdered sugar slowly till you achieve the texture you want. You can always add a little more warm water to thin it out.
3 Tablespoons Cocoa Powder
2 Tablespoons melted butter
1 cup powdered sugar ( confectioners)
3 Tbsp. warm water (could use milk but not necessary)
1/2 tsp. vanilla
Melt butter, add all ingredients , ( go slowly with sugar), Stir until well mixed and smooth. You may need to play around with icing to get the consistency you want. Drizzle on cooled down cake.