2 Eggs, large
1 cup Sugar
1 cup Honey
2 1⁄2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Allspice
1 tsp Cinnamon
1 tsp Cloves
1 cup Cold Coffee/decaf
1 tsp Orange extract
1 tsp Rum extract
1 Tbsp Vegetable or Canola Oil
Line one 12” loaf pan or two 6” loaf pans with parchment paper; or use a flavorless cooking spray to prepare mini-muffin tins; or prepare your favorite baking pan(s) any way you would for easy removal
In electric mixing bowl, beat eggs well
Add sugar, beat until combined
Add honey, beat until combined
With mixer running, add in all dry ingredients, a little at a time, until fully incorporated
Slowly add in coffee, extracts and oil, and mix to combine
Pour batter into prepared pans (fill to between 1⁄2 and 2⁄3 full)
Baking time varies with pan size:
- For 12” loaf pan, 50 minutes to 1 hour
- For 6” loaf pan, 35-40 minutes
- For mini-muffins, 11-15 minutes
Test for doneness; honey cake is done when toothpick comes out clean from center.
Don’t over bake!
Let cool for 15-20 minutes; remove from pan; cover. Enjoy!
Note: This recipe makes 4 cups of batter. Choose your pan(s) accordingly.
From the family archives; provided by Karen Horwitz Sabath