4 large eggs, at room temperature
1 cup canola or safflower oil, at room temperature
1 cup strong black coffee, at room temperature (
½ cup orange juice, freshly squeezed and strained (about 2 large oranges)
¼ cup whiskey
1 tablespoon plus 1 teaspoon pure vanilla extract
1 ¼ cups superfine sugar
½ cup dark brown sugar, firmly packed
3½ cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 tablespoon unsweetened cocoa powder
4 teaspoons ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup honey
Preheat the oven to 350 degrees F; set an oven rack in the lower third of the oven. Grease a 10-inch tube fan. Or 2 12-cup muffin pan.
In a large bowl, whisk the eggs, oil, coffee, orange juice, whiskey and vanilla until lightly combined. Add the superfine sugar and brown sugar, and whisk until dissolved into the liquid mixture.
In a small bowl, sift flour, baking powder, baking soda, sea salt, cocoa powder, cinnamon, ginger and cloves. In the bowl of a stand mixer fitted with the whisk, mix the egg mixture and sugars, then add the sifted dry ingredients and stir until moistened. Add the honey. Turn mixer to high and mix for 1 minute. The batter will have the consistency of a thick soup. Using a silicone spatula, scrape the batter into the prepared pan and set it on the stacked baking sheets.
Bake for 45 minutes (or 22 – 26 minutes for muffins). For even baking, rotate the pan halfway around. Lower the temperature to 325 F and bake for an additional 25 to 35 minutes, or until a wooden skewer inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a wire rack for 20 minutes. Gently run a knife around the sides of pan before removing.
Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Remove the bottom and center tube, and peel off the parchment. Re-invert the cake onto a serving plate or cake carrier.
Let the cake cool for 2 to 3 hours, or until cool.
Store airtight: room temperature, 3 days; refrigerated, 7 days; frozen, 2 months.
*Orange juice, coffee or water can be substituted for the whiskey or rye.