The recipe instructs bakers to preheat to 350°F (175°C) and bake a spice bundt cake until a toothpick shows a few moist crumbs.
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or a Bundt pan well.
In a mixing bowl, whisk together 4 large eggs, ½ cup butter (melted and slightly cooled), ¾ cup granulated sugar, 1 cup honey, 1 cup whole milk, and 1 teaspoon vanilla extract until smooth.
In a separate bowl, whisk the dry ingredients: 2½ cups all-purpose flour, 1½ teaspoons baking powder, 1 packet of butterscotch pudding, 1 teaspoon baking soda, ½ teaspoon salt, plus the spices—2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined, with the recipe noting that avoiding overmixing helps keep the cake tender.
Pour the batter into the prepared pan and bake until a toothpick inserted in the centre comes out with a few moist crumbs, which takes approximately 45–55 minutes.
Let the cake cool in the pan for about 15 minutes, then remove and allow it to cool completely.
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