3-1/2 cups all-purpose flour
1-1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher Flake Sea Salt
4 teaspoons Ground Saigon Cinnamon
1/4 teaspoon Ground Clove
1/2 teaspoon Ground Allspice
1 cup canola or vegetable oil
1 cup honey
1/2 cup light or dark brown sugar
3 large eggs
1 cup strong black tea such as Braveheart Breakfast Blend
1/2 cup orange juice
1/4 cup orange liqueur or whisky- to make nonalcoholic substitute 1/4 cup orange juice
1 teaspoon Madagascar Bourbon Vanilla Extract
Preheat the oven to 350 degrees F.
Use either three nonstick 8x4-inch loaf pans, OR two nonstick 9x5-inch loaf pans or a single Bundt cake pan OR a 9x13-inch cake pan.
Spray the pan(s) with nonstick cooking spray and dust lightly with flour. In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur or whiskey and vanilla extract. Using a wire whisk or an electric mixer on low speed, mix the ingredients until well combined.
Pour the batter into the prepared pan(s). Place the pans on a baking sheet and in the upper 1/3 of the oven, bake until the cakes are set, and spring back when you touch them gently in the center. For loaf cakes, bake for 45-50 minutes; for Bundt cake pan, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cakes stand for 15 minutes before removing from the pan. Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely.
Dust with powdered sugar if desired when completely cooled.