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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This cake is light, moist and delicious! Ingredients:
1 1/3 cups liquid honey |
1 cup strong coffee |
1 tablespoon grated orange rind |
2 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1 pinch salt |
1 cup chopped walnuts |
4 eggs |
1/4 cup vegetable oil |
1 cup sugar |
Directions:
1. Put honey in a small saucepan and bring just to a boil.
2. Remove from heat.
3. Stir in coffee and orange rind.
4. Cool slightly.
5. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
6. Take 2 tbsp.
7. of this mixture and toss with the nuts.
8. Set aside.
9. In electric mixer with a large bowl, beat eggs until lemon coloured.
10. Beat in the oil.
11. Add sugar gradually and beat until pale and thickened, about 3 minutes.
12. Remove bowl from mixer.
13. Using a whisk, alternately fold dry mixture and liquid mixture into eggs, making three additions of dry and two of liquid.
14. (Start with dry mixture and end with dry mixture.) Do not overwhisk.
15. Fold in the nuts.
16. Pour into a greased and floured ten inch bundt pan.
17. Bake in preheated 325F.
18. oven for 60-65 minutes or until cake springs back when lightly pressed, and a cake tester inserted in centre comes out clean.
19. Let cool in pan on a rack for 30 minutes.
20. Remove from pan and let cool completely on rack.
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