Light Honeycake

A lighter honeycake loaf with warm spices and coffee for deep flavor. Studded with walnuts, it bakes up moist and slices thin—great for serving with tea or coffee.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lightly grease an 8x4-inch loaf pan, line it with parchment paper or wax paper, and grease the paper.

Step 2

In a cup, dissolve the coffee in the hot water. Let cool.

Step 3

Sift flour with baking powder, baking soda, cinnamon, ginger and cloves.

Step 4

Beat eggs lightly.

Step 5

Add sugar and honey and beat until mixture is very smooth and light in color.

Step 6

Gradually add oil and beat until blended.

Step 7

Stir in flour mixture alternately in two batches with coffee. Stir in walnuts.

Step 8

Pour batter into prepared pan and bake in preheated 325-degree oven for 50 to 55 minutes, or until a cake tester inserted in cake comes out clean. Cool in pan for about 15 minutes.

Step 9

Turn out onto rack and carefully peel off paper. Wrap in foil when completely cool. (If tightly wrapped, cake keeps one week at room temperature.)

Step 10

Serve in thin slices.