1¾ cups honey
1 cup strong coffee
4 large eggs
2 tablespoons vegetable oil
1 cup sugar
3½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon cinnamon
Preheat the oven to 300 degrees. Grease two 9 × 5-inch loaf pans.
In a small saucepan bring the honey gently to a boil. Cool slightly and stir in the coffee. Set aside.
In a large bowl beat the eggs until light and lemon colored. Add the oil, gradually beating well to blend. Gradually beat in the sugar.
In a medium bowl combine the flour, baking soda, baking powder, allspice, and cinnamon. Add the dry ingredients to the creamed mixture alternately with the honey mixture, mixing well after each addition. Pour the batter into the prepared pans. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Cool and remove from the pans. Wrap well and store in a cool place. This cake keeps well.
Makes 16 to 20 servings
Elizabeth Wesley, Velvet Queen
Velvet Violettes,
Edmonton, Apounderta
Alberta, Canada