"it's been way too long since my last post" would be a severe understatement. rather than starting off by making excuses about my unannounced five month blogging sabbatical, i'll jump right to the chase (and save the excuses for my next post, which hopefully won't take another five months to publish).the chase: make this cake!
red wine honey cake
from melissa clark
2 1/2 cups all-purpose flour
2 teaspoons grams baking powder
1/2 teaspoon baking soda
1/2 teaspoon grams salt
2 teaspoons cinnamon
1 teaspoon grams ground ginger
2 tablespoons poppy seeds
3 large eggs
1 cup granulated sugar
1 1/4 cups olive oil
1 cup of your best honey
3/4 cup dry red wine
place a rack in the middle of the oven; heat to 350
degrees. grease a 10-inch bundt pan, including center tube, if you have one. i
just used a deep 9-inch square baking dish.
in a large bowl, whisk together the flour, baking
powder, baking soda, salt and spices.
in another large bowl, whisk eggs well. whisk in the sugar,
oil, honey, and wine until well combined. whisk in your dry ingredients until
smooth. pour the batter into pan and bake until a cake tester
comes out clean, 45 to 50 minutes. transfer pan to a wire rack to cool for
about 20 minutes. remove from the dish and allow to finish cooling. slice and
serve!
