Whole wheat and millet flour give this spice cake a bit more earthiness. If you don't have the millet just use whole wheat flour.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes one 9-inch round cake
1 cup whole wheat flour
3/4 cup unbleached white flour
1/4 cup millet flour
2 1/2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup plus 1 tablespoon milk
12 tablespoons (1 1/2 stick) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup sugar
1/3 cup honey
1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350 degrees F. Grease a 9-inch round pan, or line it with parchment paper.
2. Sift together the flours, baking powder, spices, and salt. Combine the vanilla and the milk.
3. Cream the butter with the sugars until light, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the honey. Whisk in half of the flour mixture into the butter then add half of the milk. Repeat with remaining ingredients to make a smooth batter.
4. Pour the batter into the prepared pan and bake for 35 minutes or until a tester comes out clean. Cool in the pan on a wire rack.
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