This is originally a Smitten Kitchen recipe – Deb’s majestic and moist honey cake. But I have a serious problem with the word “moist” – so I renamed it a honey spice cake. And it’s amazing. It has all the spicy undertones of pumpkin bread but (obviously) without the pumpkin. Be warned – it makes a lot of batter. A whole lot. Enough for multiple loaves in our experience. But the bonus is that it keeps really well – we wrapped one loaf tightly in saran wrap and didn’t cut into it until five days post-baking and it still tasted amazing. As much as it annoys me to say it, the best description for this cake probably is…moist. And delicious.
