Orange Honey Cake

Recipe by Mirj2338
READY IN: 1hr 25mins
YIELD: 2 loaves




  • Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
  • Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
  • Set the pans aside.
  • Preheat the oven to 325 degrees.
  • Put the hot water into a 2-cup measuring cup or a small bowl.
  • Add the instant coffee granules, and stir until they are dissolved.
  • Stir in the orange juice concentrate to cool the coffee.
  • Set aside.
  • Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
  • Set aside.
  • Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
  • After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
  • (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
  • With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
  • Add the spice mixture, and beat until combined.
  • Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
  • Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
  • Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
  • The batter will be thin.
  • Pour the batter into the prepared pans, dividing it evenly.
  • Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
  • If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
  • Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
  • The sides of the cakes should shrink away from the pans a little.
  • Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
  • Invert the cakes so the tops are facing upward.
  • Cool the cakes completely on the wire rack.
  • Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
  • If the wrapped cakes are allowed to “mellow” overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
  • The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
  • (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.