Yields: 5 loaves (9×4×2 inches)
You can use any size loaf pan, adjust baking time accordingly.
Ingredients
- 4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 5 eggs
- 1 cup white sugar
- ¾ cup neutral oil (vegetable or canola)
- 1¼ cups honey
- ½ cup fresh orange juice
- 1 cup strong brewed coffee, cooled (2 tsp coffee dissolved in 1 cup of water)
- (optional: skip coffee and use 3 tea bags dissolved in a cup of water) (cooled)
Instructions
- Preheat oven to 165‑170 °C (325‑340 °F). Grease and line two 9×4×2‑inch loaf pans. Baking paper helps the cake grow taller. (some cakes grow up to the top of the liner),
- Mix dry ingredients: In a large bowl, sift or whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
- Mix wet ingredients: In another bowl, beat eggs and sugar until light. Add oil, honey, orange juice, cooled coffee or tea. Mix until well combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture on low speed or by hand, folding gently until just combined. Be careful not to overmix.
- Divide batter: Pour the batter evenly into the prepared loaf pans, filling each about ⅔ full.
- Bake: Place the pans in the preheated oven. Start checking for doneness at 20 minutes; baking may take up to 25 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
