Honey Cake

Name: Honey Cake
Ingredients: 2 eggs; 1 cup (200 g) sugar; 1/2 cup (125 ml) light vegetable oil; Scant 1 cup (250 g) dark liquid honey; 2 tablespoons rum or brandy; 1/2 cup (125 ml) warm strong black coffee; 2 teaspoons baking powder; 1/2 teaspoon baking soda; A pinch of salt; 1 teaspoon cinnamon; 1/4 teaspoon powdered cloves; Grated zest of 1 orange; 2 cups (300 g) flour, plus extra to dust the dried fruit and nuts; 1/2 cup (50 g) coarsely chopped walnuts or slivered almonds; 1/3 cup (40 g) golden raisins

15 ingredients

8 steps

Ingredients

2 eggs
1 cup (200 g) sugar
1/2 cup (125 ml) light vegetable oil
Scant 1 cup (250 g) dark liquid honey
2 tablespoons rum or brandy
1/2 cup (125 ml) warm strong black coffee
2 teaspoons baking powder
1/2 teaspoon baking soda
A pinch of salt
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
Grated zest of 1 orange
2 cups (300 g) flour, plus extra to dust the dried fruit and nuts
1/2 cup (50 g) coarsely chopped walnuts or slivered almonds
1/3 cup (40 g) golden raisins

Directions

1

Beat the eggs with the sugar till pale and creamy.
2

Then beat in the oil, honey, brandy, and coffee.
3

Mix the baking powder, baking soda, salt, cinnamon, cloves, and orange zest with the flour.
4

Add gradually to the egg-and-honey mixture, beating vigorously to a smooth batter.
5

Dust the golden raisins and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake, and stir them into the batter.
6

Line a 9-inch (24-cm) pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter.
7

Or divide between 2 9-by-5-inch (24-by-13-cm) loaf pans.
8

Bake the large cake in a preheated 350F (180C) oven for 1 1/4 hours, or longer, until firm and brown on top, and the smaller ones for 1 hour.