Ingredients
Units
- ½ cup vegetable oil, plus more for greasing the pans
- 1 ½ cups honey
- 1 cup strong brewed coffee
- ½ cup dried cherries, cut into small pieces
- 3 Tbsp brandy
- ½ cup sliced almonds
- 3 ½ cups + 1-2 tsp all-purpose flour
- 1 ¼ cups packed brown sugar
- 4 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 Tbsp orange zest
Instructions
- Preheat the oven to 325°F. Grease two 5-by-9-inch loaf pans and line them with wax paper, then grease the paper.
- In a saucepan, bring the honey and coffee to a boil; set aside to cool.
- Soak the dried cherries in the brandy for about 30 minutes, then drain. In a small bowl, mix the almonds and cherries with 1-2 tsp flour to coat (this prevents them from sinking to the bottom of the cake).
- In the bowl of an electric mixer, blend ½ cup oil, sugar and eggs. In a separate bowl, combine the remaining 3½ cups flour, baking powder, baking soda, salt, cloves, ginger, nutmeg and cinnamon. Stir the dry ingredients into the mixer alternately with the coffee mixture until smooth. Fold in the almond-cherry mixture and orange zest.
- Pour the batter into the prepared loaf pans and bake for 1 hour 10 minutes, or until a rich golden brown. Do not remove. Turn off the oven and leave the cakes in the oven to gradually cool for at least 10 minutes, to prevent them from caving.
- Continue the cooling for another 15 minutes out of the oven. Run a knife around the inside of the pan, then put a plate over the pan and flip it over. Slice and serve.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday