Printable copy: Orange-Honey Cake
- 4 large eggs
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 cup honey
- 1 tablespoon instant coffee granules (preferably decaf.)
- 1 cup warm water
- 1 6-ounce can frozen orange juice concentrate, thawed (but not diluted)
- 2 1/2 cups sifted all-purpose white flour, preferably unbleached
- 1 cup whole wheat flour (or an additional 1 cup white flour)
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/8 teaspoon salt
Grease or coat with non-stick spray two 8 1/2 by 4 1/2 inch loaf pans. Line the bottom of each pan with wax paper; then grease or spray the paper. Set the pans aside.
In a large mixing bowl, use an electric mixer at medium speed to beat together the eggs, oil, sugar, and honey until completely combined. Dissolve the instant coffee granules in the water and add with the remaining ingredients. Beat, scraping the bowl occasionally, for 3 minutes, or until the batter is very smooth.
Pour the batter into the prepared pans, dividing it evenly. Bake in a preheated 300-degree oven for about 1 hour and 10 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in the pans on wire racks for 45 minutes. Run a knife around the edge of each cake to loosen it; then turn each cake out of its pan, and peel the wax paper from the bottom. Invert the cakes so the tops are facing upward. Cool the cakes completely on the wire racks; then wrap them well for storage.
The honey cakes taste best when allowed to “mellow” for several hours or overnight, before cutting. They keep well for 3 or 4 days at room temperature, or they may be frozen for several months (thaw them, wrapped, at room temperature, before serving).