An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.
3-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-teaspoon baking soda
1-teaspoon ground ginger
1/4 teaspoon grated nutmeg
1-1/2 tablespoons grated fresh orange peel
2 teaspoons grated fresh lemon peel
2 cups honey
1-cup strong coffee
1/4-cup vegetable oil
4 large eggs
Sliced almonds, optional
Preheat the oven to 325 degrees. Lightly grease two 9" x 5" loaf pans. Line the pans with parchment paper, then lightly grease the paper. Set the pans aside.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together into a bowl. Stir in the orange peel and lemon peel and set aside.
Heat the honey, coffee and vegetable oil together over low-medium heat for a minute or two, just enough to blend them together easily. Set aside to cool.
In the bowl of an electric mixer set at medium speed, beat the eggs and sugar for 2-3 minutes or until well blended.
Add the honey mixture and blend it in thoroughly. Add the flour mixture and blend it in thoroughly. Spoon the batter into the prepared pans. Scatter some sliced almonds on top if desired.
Bake for about 1-1/4 hours or until a cake tester inserted into the center comes out clean. Cool in the pans for 15 minutes then invert onto a cake rack to cool completely.
Makes 2 cakes
Recipe: kosher, parve