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
