| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
American |
Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Strong black coffee |
| 1 |
c |
Dark honey |
| 2 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Allspice |
| 1/8 |
ts |
Ground cloves |
| 3 |
|
Eggs |
| 3/4 |
c |
Firmly packed dark brown sugar |
| 1/3 |
c |
Vegetable oil |
| 2 |
ts |
Orange zest |
| 1/2 |
c |
Chopped walnuts |
| 2 |
tb |
Candied finely chopped orange peel, optional |
|
|
Garnish: Sifted confectioners sugar |
INSTRUCTIONS
Preheat the oven to 300F. Thoroughly grease and flour a 9- x 5-inch loaf
pan. Set aside. In a small saucepan, mix together the coffee and honey over
moderate heat, stirring until combined. Set aside; cool to lukewarm. Sift
together the flour, baking powder, baking soda, salt, cinnamon, ginger,
allspice, and cloves. Set aside. In a mixing bowl, beat the eggs and brown
sugar until light and fluffy. Gradually add the oil and continue beating
until thoroughly blended. Add the orange zest. Add the dry ingredients
alternately with the coffee/honey mixture, mixing just until the batter is
smooth and blended. Fold in the nuts and candied orange peel. Spoon into
the prepared pan. Bake for 60 to 65 minutes, or until a cake tester
inserted into the center of cake comes out clean. Cool on a wire rack for
10 minutes. Turn out of the pan and cool completely. Wrap in aluminum foil
or plastic wrap and let stand overnight to allow the flavors to intensify.
Sprinkle with confectioners sugar and cut into very thin slices.
YIELD: 12 servings
Recipe by: The Great American Dessert Cookbook
Posted to EAT-L Digest 14 Jan 97, by Sean Coate <swcoate@PEGANET.COM> on
Wed, 15 Jan 1997.
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