• Preheat the oven at 325°F / 165°C Gas Mark 3
• Grease and flour a 12-cup bundt pan or 9 x 13 baking pan.
• Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and all spices (cinnamon, ginger, nutmeg).
  3 cups All-purpose flour, ½ tsp Cinnamon powder, ¼ tsp Ground ginger, ¼ tsp Nutmeg, 1 ½ tsp Baking Powder, ½ tsp Baking Soda, ¼ tsp Salt
• In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute until light and fluffy. Then, gradually add the brown and white sugar. Once all the sugar is in, continue to whip until light and airy ribbon stage, about 3 minutes.

  Pro tip - the best way to whip more volume into the eggs is to start with warm eggs and add the sugar gradually.
  ½ cup White sugar, 2 Eggs, ½ cup Brown sugar
• Then, gradually, add the oil and lemon zest, followed by the honey. Next, add the brewed and cooled coffee and vanilla extract.

  Pro tip - Do not overwhip at this time as we do not lose all the volume in our whipped eggs.
  ¾ cup Honey , ¾ cup Vegetable oil, 1 tsp Vanilla Extract, 1 cup Brewed coffee, 1 tsp Orange zest
• Finally, add the flour mixture.

  Pro Tip - Don't add flour gradually, but rather quickly this will avoid lumps. Once all the flour is in, do not over mix the batter.
• Pour batter into the prepared bundt pan. Tap the pan on the worktop a few times to remove air pockets.
• Bake for 40 to 45 minutes on the middle rack until a skewer inserted in the cake comes out clean.
• Cool in the baking pan for 10 minutes. Then, invert onto a cooling rack and cool completely.

  Pro tip - always cool cakes before you glaze or dust with powdered sugar. Otherwise, the powdered sugar will melt.

Dust or Glaze

• Powdered sugar - dusting the cake with powdered sugar is the easiest and pretties presentation. Or

  Honey glaze - Combine melted butter with honey and warm coffee. Brush generously all over the cake.
  4 tbsp Honey, 4 tbsp Butter, 4 tbsp Coffee