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4 large eggs
Grease two loaf pans, 8-1/2"x4-1/4" with cooking spray, line bottom with waxed paper, and then spray paper.
In a large bowl, with an electric mixer, beat the eggs, oil, sugar, and honey until well combined. Dissolve the coffee in the warm water, and add to the bowl, along with the remaining ingredients. Beat for about 3 minutes, until very smooth.
Pour into the prepared pans evenly. Bake on a cookie sheet in a preheated 300°F oven for about 70 minutes, or until toothpick comes out clean. Cool on wire racks for 45 minutes, before turning them out and cooling completely right side up. Wrap well for storage.
Poster's Notes:
Posted by Robin Rutberg
Nutritional Info Per Serving: N/A
1/3 cup vegetable oil
1 cup sugar
1 cup honey
1 tbsp. instant coffee
1 cup warm water
1 6-oz. can orange juice concentrate, thawed
3-1/2 cups sifted flour
1-1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/8 tsp. salt
They tasted best when "aged" overnight. You can keep them for 3 days at room temperature, or they can be frozen for several months. If frozen, thaw them wrapped, at room temperature.