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Holiday Orange-Honey Cake
Category: Desserts, Cakes
Serves: 16-20
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Ingredients:
4 large eggs 1/3 c. vegetable oil 1 c. sugar 1 c. honey 1-1/2 T. instant coffee granules 1 c. warm water 1 6-oz. can frozen orange juice, thawed (not diluted) 2-1/2 c. all-purpose unbleached flour 1 c. whole wheat flour (can substitute white) 1-1/2 t. baking powder 2 t. baking soda 1-1/2 t. ground cinnamon 1/2 t. ground allspice 1/8 t. salt
Directions:
Grease or coat with non-stick spray two 8-1/2” x 4-1/2” loaf pans. Line the bottom of each with wax paper, and then grease or spray the paper. Set the pans aside. In a large mixing bowl, beat at medium speed the eggs, oil, sugar and honey until completely combined. Dissolve the instant coffee in the water and add along with the remaining ingredients. Beat for 3 minutes, until the batter is very smooth. Pour the batter into the pans. Bake in a preheated 300°F oven for an hour and 10 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for 45 minutes. Run a knife around the edge to loosen, flip the cakes out of the pans and remove the waxed paper, and stand the cakes upright onto wire racks to cool completely. Store in airtight containers. Allow to “mellow” for one or two days at room temperature for best flavor.