Majestic & Moist New Year's Honey Cake

Step 1: I like this cake best baked in a 9-in angel food cake pan, but you can also make it in a 10-in tube or bundt cake pan, a 9x13-in sheet pan or three 8x4.5-in loaf pans.

Step 2: Preheat the oven to 350F (180C). Lightly grease the pan(s). For tube & angel food pans, line the bottom w/lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.

Step 3: In a lrg bowl, whisk together the flour, baking powder, baking soda, salt & spices. Make a well in the center & add the oil, honey, sugars, eggs, vanilla, coffee, orange juice & rye (or whiskey).

Step 4: Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

Step 5: Spoon the batter into the prepared pan(s) & sprinkle the top of the cake(s) evenly w/the almonds. Place the cake pan(s) on 2 baking sheets stacked together (this will ensure the cakes bake properly w/the bottom baking faster than the cake interior & top) & bake until the cake springs back when you touch it gently in the center. For angel & tube cake pans, bake for 60-70 min. For loaf cakes, bake for 45-55 min. For sheet-style cakes, the baking time is 40-45 min. This is a fairly liquid batter & (depending on your oven) it may need extra time. The cake should spring back when gently pressed.

Step 6: Let the cake stand for 15 min before removing it from the pan. Then invert it onto a wire rack to cool completely.

NOTE: If you prefer not to use the whiskey, replace it w/orange juice or coffee.