Magical honey cake
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The cakes should mature for seven days before serving so that the richness of the honey flavor deepens. Try this recipe with any of a variety of honeys; the flavor notes of the honey come through nicely as the cakes mature, making this recipe well-suited for more robust and unique honeys such as chestnut and acacia. If you don’t like the taste of coffee in your honey cake, replace it with 1 cup of strong dark tea.
From the story: Time for honey and holidays to flow
Heat the oven to 340 degrees.
Combine the flour, sugar and cinnamon in a large bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk or mixer.
Dissolve the instant coffee in 1 cup of boiling water. Stir the baking soda and then the coffee into the batter. Gently fold in the raisins and walnuts.
Pour the batter into three (9-inch by 5-inch) glass loaf pans and bake for 45 minutes to 1 hour, or until the tops of the cakes are risen and golden, and a toothpick inserted in the center comes out clean.
Place the loaf pans on a rack to cool slightly; remove the loaves to cool completely. Tightly wrap the loaves with foil and place in a cool, dry place (not the refrigerator) to mature for 7 days.
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