4 large eggs
1/3 cup oil
1 cup honey
1 cup sugar
1 Tbsp. instant coffee (granules
1 cup warm water
1 6-0z. can undiluted
orange juice concentrate, thawed
3 1/2 cups flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. salt
two 9 by 5-inch loaf pans. Fit the bottom of
each pan with a small piece of wax paper; then grease
the paper. Preheat the oven to 325*.
the instant coffee granules to the warm water,
and stir until they are dissolved. Mix in the orange
juice concentrate and set aside.
the eggs, oil, honey, and sugar into a large mixer
bowl. With an electric mixer at medium speed, beat
until completely combined, about 2 minutes. Beat in
about a third of the flour, along with the cinnamon,
allspice, salt, baking powder and baking soda. Then
add a third of the liquid mixture. Continue twice
more, adding half the dry and half the liquid ingredients
each time, and beating well after each addition. Then
beat the batter on high speed for 1 to 2 minutes, until it
is very smooth.
the batter into the prepared pans, and bake the
cakes at 325* for about 60 to 70 minutes, until a
toothpick inserted into the center of each cake comes
out clean. The cakes should look completely dry on
top. Remove the cakes from the oven, and let them
cool for 1 hour in their pans on a wire rack.
a knife around the sides of each cake to loosen
it; then turn the 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
cake keeps well and is even better when aged,
so wrap tightly ( zip lock bags are best ) and refrigerate
for several days. Or you can freeze one of the cakes
for later use.
Makes 2 loaf cakes.