APPLE HONEY CAKE

The measurements for this delicious and moist cake are exacting, so get all ingredients prepped before you begin mixing the batter. It’s wonderful with hot tea and some sliced apples, to ensure a sweet New Year. Make the cake a day before so the flavors can meld. 2⅓ cups all-purpose flour, spooned into cup and leveled off 1¾ teaspoons baking powder ¾ teaspoon baking soda ¼ teaspoon salt 2 teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 large Granny Smith apple, peeled and cored 3 tablespoons orange juice 2 large eggs ⅔ cup vegetable oil ⅔ cup honey ¾ cup granulated sugar ½ cup firmly packed light brown sugar ¾ cup warm brewed black tea ¼ cup dark rum 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest ¾ cup walnuts, chopped

Preheat oven to 350 degrees. Grease a 9-inch square pan. Note: If your pan is an 8-inch-square, it must be at least 2¼ inches deep, otherwise the cake may rise over the top.

In bowl of an electric mixer, by hand, whisk flour, baking powder, baking soda, salt and spices.

Grate apple into small bowl to get about 1 cup and toss with orange juice. In medium bowl, whisk eggs, oil, honey, sugars, tea, rum and vanilla. Stir in apple mixture and orange zest.

Place the bowl of dry ingredients on mixer stand. Using whisk attachment, mix at low speed while adding the egg mixture, until just blended. Remove bowl from mixer and, with rubber spatula, mix batter a few times to ensure it is evenly blended. Scrape batter into prepared pan. Sprinkle walnuts evenly over the top.

Bake 50 to 60 minutes (mine took 10 minutes more), until a toothpick inserted into center comes out with a few moist crumbs. If cake starts overbrowning, cover loosely with a sheet of foil. Cool cake in pan on wire rack. Serve from the pan, cut into squares. Makes 9 pieces.

— Adapted from “Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors” by Tish Boyle (Houghton Mifflin Harcourt; 2015)