HONEY CAKE

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground allspice
• 1 cup canola oil
• 1 cup honey
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup brewed coffee
• 1/2 cup fresh orange juice
• 2 tablespoons rye or bourbon whiskey

Adjust a rack to the lower third of the oven and preheat the oven to 350°.
Generously grease a 13-by-9-by-2-inch pan and line the bottom with a sheet of parchment paper. Have all ingredients at room temperature. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and liquor.
Using a sturdy whisk or an electric mixer on lowest speed, stir together well to create a thick, thoroughly blended batter. Spoon the batter into the pan, and spread it level with a rubber spatula.
Bake until the cake springs back when gently pressed in the center, 55 to 65 minutes.
Transfer the cake pan to a wire rack and allow the cake to cool about 20 minutes before inverting the cake from the pan, or let the cake cool completely in the pan and cut the cake into squares or rectangles before serving.
Serves 15.