Heat oven to 325 degrees. Generously spray the Elegant Heart pan with nonstick baking spray with flour. In a glass measuring cup, steep the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.
Pour batter into pan and bake at 325 for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool 15 minutes in pan on wire rack then invert onto wire rack to cool completely.
In small saucepan, heat 1/4 cup cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth. Let cool until thickened then drizzle over cake. Sprinkle with sugar. In medium bowl, whip the remaining 1 cup cream, confectioner’s sugar and spices until soft peaks form. Serve cake with the spiced whipped cream.
Pour batter into pan and bake at 325 for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cut the cake. Put a slice of cake on a plate. Serve with a dollop of the spiced whipped cream. And a fork. Maybe a nice cup of tea, too.
Why this recipe represents the holiday:
The gorgeous heart-shaped pan says “I love you” right from the start which makes it a perfect Valentine’s Day cake. Although it may not use flavors traditionally associated with Valentine’s goodies, my cake truly represents the love I have for MY heart’s delight because spice cake is my husband’s favorite.