| Ingredients | |
| 6 | eggs |
| 1.5 C | granulated sugar |
| 1.33 C | canola oil |
| 1.5 C | honey |
| 1.25 C | hot tap water |
| 6 t | instant coffee |
| .5 C | bourbon |
| 3.5 C | all purpose flour |
| 2 t | baking powder |
| 1 t | baking soda |
| 1 t | allspice |
| 4 t | ginger |
| 4 t | cinnamon |
| 1.5 t | cloves |
| 1 t | nutmeg |
| Directions | |
| 1 | Mix hot tap water and instant coffee, set aside to “brew” |
| 2 | In large bowl, beat eggs and sugar until well combined |
| 3 | Stir in oil, honey, coffee mixture, and bourbon Ronyt tip: if you measure the oil first, most of the honey will easily slide out of the measuring cup; then use the hot coffee mixture to rinse out the rest of the honey |
| 4 | Stir in flour, baking powder, baking soda, and spices until smooth (like pancake batter) Ronyt tip: always sift baking powder and baking soda (a tea strainer works well) |
| 5 | Spray pan(s) (bottom and sides) with cooking spray Ronyt tip: use disposable aluminum “gift size” loaf pans; this recipe makes 6 loaves Ronyt tip: stir the batter as you fill the baking pans so the honey is distributed evenly |
| 6 | Bake at 300° for approximately 1 hour (until knife comes out clean) |
Ashtey Khayil 