Ingredients
Equipment
Method
- Preheat the oven. Heat to 350°F / 175°C. Position a rack in the center.
- Prepare the pans. Grease two 9 x 5-inch loaf pans. Line the bottoms with parchment paper for easy release.
- Make the light coffee. Stir the instant coffee into the hot water until fully dissolved. Let it cool until warm rather than piping hot.
- Mix the dry ingredients. In a medium bowl, whisk together the flour and salt.
- Mix the honey base. In a large bowl, whisk together the brown sugar, oil, and honey until smooth and evenly blended.
- Add the eggs. Whisk in the eggs one at a time until fully combined.
- Add the orange juice. Whisk in the orange juice.
- Add the first flour portion. Add about one-third of the flour mixture and stir gently.
- Add coffee water. Pour in about half of the coffee-water mixture and stir just until combined.
- Continue alternating. Add another third of the flour, then the remaining coffee water, then finish with the remaining flour. Mix only until no dry flour remains.
- Make the baking-soda paste. In a small bowl, stir the level 1 Tbsp baking soda with 1 Tbsp water until evenly moistened.
- Add the soda paste. Stir it into the batter just until evenly incorporated.
- Fill the pans immediately. Divide the batter evenly between the two prepared loaf pans. Do not let the batter sit after the baking soda has been added.
- Bake. Bake for about 45-55 minutes. Begin checking around 40-45 minutes.
- Check for doneness. The centers should spring back lightly when touched, and a long toothpick or skewer should come out clean or with a few moist crumbs.
- Protect the tops if needed. If the loaves become deeply browned before the centers are ready, cover them loosely with foil and continue baking.
- Cool in the pans. Let the loaves cool in their pans for about 15 minutes.
- Finish cooling. Carefully remove from the pans and cool completely on a wire rack before wrapping or slicing.
Notes
Honey Measurement
- Best method: Weigh the honey and use 454 g / 1 lb.
- If measuring by volume: Use about 1 1/3 cups. Honey is sticky and difficult to measure precisely by volume, so a kitchen scale gives the most dependable result.
- Make ahead: Excellent made 1 day before serving; the flavor improves as it rests.
- Room temperature: Store tightly wrapped for about 4 days.
- Refrigerator: Up to about 1 week, though room-temperature slices have the softer texture.
- Freezer: Wrap tightly and freeze for up to 2-3 months.
- Thaw: Thaw while still wrapped so condensation collects on the wrapping rather than the cake.
- Serve plain - the cake does not need frosting.
- Dust very lightly with confectioners' sugar just before serving, if desired.
- For Rosh Hashanah, serve slices with apple wedges on the side.
