HONEY CAKE

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Ingredients

1 cup vegetable oil

1 ½ cups sugar

3 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

3 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

¼ tsp ground cloves

1 tbsp vinegar

Milk (enough to add to the vine-

gar to make 1 cup)

½ cup chopped pecans

FOR THE CREAM

¼ cup honey

1 tbsp water

1 tbsp lemon juice

Additional pecans for garnish

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Instructions

Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of vegetable oil with 1 ½ cups of sugar. Add the eggs one by one, then add 1 tsp of va- nilla. Beat for 1 minute at medium speed with an electric mixer. Set aside. Sift together 2 cups of flour, 3 tsp of baking powder, ½ tsp of baking soda, 1 tsp of cinna- mon, and ¼ tsp of ground cloves. Combine the dry ingredients with the oil and sugar mixture. Beat for an additional minute. Stir in ½ cup of chopped pecans. Pour the batter into a prepared cake pan. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes, then remove it from the pan. Poke holes in the cake with a skewer or fork. 10 FOR THE HONEY SYRUP In a small saucepan, boil ¼ cup of honey with 1 tbsp of water and 1 tbsp of lemon juice. Drizzle the hot honey syrup over the cake. Garnish the cake with additional pecans on top. Enjoy the honey-soaked cake once it has ab- sorbed the syrup and is ready to serve.