Title: Light Honey Cake
Categories: Jewish Dessert Cake
Yield: 1 Servings

1 1/2	ts	Instant coffee granules
6	tb	-hot water
1 1/2	c	Flour, all purpose
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Cinnamon, ground
1/4	ts	Ginger, ground
1	pn	Cloves, ground
2	lg	Eggs
1/2	c	Sugar
1/2	c	Honey
1/3	c	Vegetable oil
1/2	c	Walnuts; coarsely chopped

"This is from Faye Levy's International Jewish Cookbook (Warner books). It contains less oil and less sugar than most honey cakes I've tried."

Dissolve the coffee in hot water. Cool. Sift flour with baking powder, baking soda, cinnamon, ginger and cloves. Stir well. Beat eggs lightly. Add sugar and honey; beat until smooth and light. Add oil; beat until blended. Stir in flour in two batches alternately with coffee. Add walnuts. Pour batter into 8X4 inch loaf pan that has been greased, lined with parchment paper and greased again. Bake in preheated 325F oven 50 to 55 minutes. Turn out on to rack and carefully peel off paper. Cool completely. Slice in thin slices.

MAKES: 1 loaf SOURCE: _Faye Levy's International Jewish Cookbook_ as published in Bonnie Stern's column, Quick Cuisine in the Toronto Star posted by Anne MacLellan

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