Florida Dessert Recipe

Dessert-8037

Filling

1 1/2 teaspoons	instant coffee granules
6 tablespoons	hot water
1 1/2 cups	all-purpose unbleached flour
1 teaspoon	baking powder
1/2 teaspoon	baking soda
1/2 teaspoon	ground cinnamon
1/4 teaspoon	ground ginger
small pinch	ground cloves
2	large eggs
1/2 cup	natural sugar
1/2 cup	wildflower honey
1/3 cup	vegetable oil
1/2 cup	walnuts, coarsely chopped

Preparation
Lightly grease an 8x4-inch loaf pan, line it with parchment paper or wax paper, and grease the paper. In a cup, dissolve the coffee in the hot water. Let cool. Sift flour with baking powder, baking soda, cinnamon, ginger and cloves. Beat eggs lightly. Add sugar and honey and beat until mixture is very smooth and light in color. Gradually add oil and beat until blended. Stir in flour mixture alternately in two batches with coffee. Stir in walnuts. Pour batter into prepared pan and bake in preheated 325-degree F oven for 50 to 55 minutes, or until a cake tester inserted in cake comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off paper. Wrap in foil when completely cool. (If tightly wrapped, cake keeps one week at room temperature.) Serve in thin slices. Yield Makes 20 2-inch squares 8 servings