“Russian” Spice Cake

As of late, I have had time to catch up on my reading. This means I have been reading all of Nick Hornby's columns for the Believer magazine. His clever columns got me thinking about how the books I am reading, shows and movies I am watching and just everything around me affects my baking.

These past few weeks the Russian spies have been a news topic and I have been wearing my favorite Mireasma perfume, “Russian Spice Cake.” So I thought I should make a Russian Spice Cake. Having no recipe I hit the internet looking for one. I came across a few and they didn't seem to be the best sounding. I took what I liked from a few of them and then created my own version of a Russian Spice Cake.

This is what I used:

6oz Hot water

1 pack of Starbuck's VIA, instant coffee in Italian

½ cup clover honey

¾ cup sugar

1/3 cup vegetable oil

4 eggs

3 cups All Purpose Flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

½ teaspoon ground cloves

½ teaspoon allspice

a good grating of nutmeg

To make:

Heat oven to 325º F

Grease and Flour Bundt Pan.

Prep the instant coffee according to the directions on the box and set aside.

In a mixing bowl, mix honey, sugar, oil and eggs until light and fluffy.

Next add flour, one cup at a time.

Once incorporated add coffee, baking powder, baking soda, salt, cloves, allspice and nutmeg.

Mix well.

Pour batter into prepared pan and bake for 60 minutes. Make sure your tester comes out clean. Let cool in pan for about 15 minutes and then turn onto a wire rack to completely cool.

Serve with ice cream or whipped cream.

You will have a spicy cake that is as sexy as Russian Spy Anna Chapman.