Honey Cake

6 eggs, at room temperature

1/2 cup brown sugar

1/2 cup white sugar.

One cup avocado oil

One cup honey

2 teaspoons of vanilla

2 1/2 cups all purpose flour

1 tbs baking powder.

1 tsp baking soda

1 tsp kosher salt.

1 tbs ground cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup Earl Grey tea

Place an oven rack in an upper position in the oven.

Preheat oven to 350°F.

Spray a 12 cup Bundt pan.

In the bowl of a stand mixer, whisk the eggs together by hand. Add the brown sugar, white sugar, oil, honey and vanilla then beat until well combined and slightly frothy.

In a separate bowl, whisk together the flower, baking powder, baking soda and salt.

Add the dry ingredients to the wet cake mixture.

Using a low to medium setting on the mixer, whisk the ingredients together. Add the tea and gently whisk again. Pour batter into cake pan and bake for 50-70 minutes, or until toothpick comes out clean.

NOTE:

Cake can be stored in an airtight container for three days, or in the refrigerator for five days. To freeze the cake, allow the cake to cool then wrap  tightly