Honey Spice Cake

this recipe is fabulous, the only change I made was leaving out the ground ginger and clove because I dont like the taste.

Ingredients

• 2 1/3 cups (560 ml) sifted cake flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1 teaspoon (5 ml) ground ginger
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground cloves
• 1/2 teaspoon (2.5 ml) salt
• 12 tablespoons (180 ml) butter
• 2/3 cup (160 ml) clover honey
• 1/2 cup (120 ml) sugar
• 3 egg yolks
• 3/4 cup (180 ml) plus 2 tablespoons (30 ml) sour cream
• 4 egg whites
• Honey Whipped Cream, recipe follows
• Mint, for garnish
• Powdered sugar, for garnish

Honey Whipped Cream

• 2 cups (480 ml) heavy cream
• 2 tablespoons (30 ml) honey

Directions

1. Preheat the oven to 350 degrees F (175°C).
2. Grease and sugar one 9-inch (23 cm) tube pan or one 8 to 10-cup (1.92-2.4 L) fluted tube or bundt pan. Shake the pan to remove excess sugar.
3. Sift the cake flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt together twice.
4. In a large bowl, beat the butter until creamy.
5. Gradually add the honey and 1/4 cup (60 ml) sugar and beat on high speed until well mixed, for 2 to 4 minutes.
6. Beat in the egg yolks 1 at a time.
7. Reduce the speed to low and add the flour mixture in 3 parts, alternating with the sour cream in 2 parts. Beat until smooth, scraping down the sides of the bowl as necessary.
8. In another large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup (60 ml) sugar, beating on high speed, until stiff.
9. Gently fold the egg whites into the batter.
10. Pour into the pan and bake until a tester comes out clean, about 40 to 45 minutes.
11. Let cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely.
12. Serve topped with whipped cream and garnished with mint and powdered sugar.
13. For the honey whipped cream, whip the ingredients with a hand-held or stand mixer until thick.