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1. Combine the flour, baking powder, cinnamon, and baking soda; set aside. Mix the instant coffee with the water; blend in the oil, honey, orange peel, and brandy.
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2. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture.
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3. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts.
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4. Pour the batter into an oiled and waxed paper-lined 13 by 9 by 2-inch baking pan. Bake in a 325°F oven for about 50 minutes. Test with a toothpick. If moist, continue baking until a toothpick inserted in the center comes out clean.
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5. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.
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