Here is another cake from my friend Julie who is a professional baker. Her company is “Aspen Jewels Bakery” and she ships all over. She was gracious enough to share this recipe with all of us. If you don’t want to buy one of those awful store bought packaged honey cakes give this a try! Happy Cooking and Happy New Year to you and yours! and thanks again Julie for sharing.
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
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