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Honey Cake

From The Wednesday Market

<p>Sounds very good!</p>
Source: Jon (Entered by Brenda Fayard)
Serves: depends on how big you like your slice

6 cups plus 3 Tablespoons (2 Pounds) flour
1-1/2 cups (10.5 ounces) sugar
2 heaping teaspoons cinnamon
1-1/2 cup (1pound 2 ounces) honey
1 cup oil
4 large brown eggs
2 Tablespoons instant coffee
2 level teaspoons baking soda
1/3 cup raisins
1/2 cup walnuts, chopped

Step by Step Instructions
  1. Preheat the oven to 325 degrees F
  2. Combine the flour, sugar and cinnamon in a bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk or a 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 greased pans and bake for about 45 minutes, until the top of the cake is dark brown and a toothpick comes out dry with a few crumbs adhering. Allow the cakes to cool completely, wrap with aluminum foil and place in a cool, dry place (not in the refrigerator) to mature for 7 days. Variation: If you don't like the taste of coffee in your honey cake, replace it with one cup of strong dark tea. Makes 3 loaf pans.