From “The Ultimate Cookbook,” by Bruce Weinstein & Mark Scarbrough. Tested at 5,280 feet. Makes one 9-inch round cake.
Ingredients
1/4 cup canola oil, plus additional for greasing the pan
1 cup all-purpose flour, plus additional for dusting the pan
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
3/4 cup honey
1/4 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup milk (regular, low-fat or fat-free)
Directions
Position the rack in the center of the oven and preheat to 300 degrees. Dab a little oil on a paper towel and grease a 9-inch round springform pan. Lightly dust the inside of the pan with flour, shaking out any excess.
Whisk both flours, the baking soda, cinnamon, salt, allspice and nutmeg in a medium bowl; set aside.
Beat the honey and sugar in a large bowl with an electric mixer at medium speed until creamy and light, about 1 minute. Beat in the eggs one at a time, waiting about 1 minute after adding the first before adding the second. Scrape down the sides of the bowl and beat in the canola oil and vanilla just until smooth.
Turn off the beaters, add half the prepared flour mixture, and beat at low speed until combined. Beat in the milk, then turn off the beaters and add the rest of the flour mix. Beat at a very low speed just until combined, until there are no white rifts of flour available.
Pour into the prepared pan and bake until puffed and lightly browned, until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
To cool: Set the cake in its pan on a wire rack for 10 minutes, then release the rim of the springform pan and continue cooling on rack until room temperature.
