3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts
Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.
Yields
1 Servings