Yield 8-12 Servings
Prep Time 20 Minutes
Total Time 1 Hour & 35 Minutes
- 3 cups gluten-free flour
- 1½ tsp baking powder
- ¼ tsp ground cinnamon
- 3/4 tsp baking soda
- 1 Tbsp instant coffee
- ½ cup of boiling water
- 1/3 cup of oil
- 1 ½ cups of Nature Nate’s pure honey
- Zest (peel) of 1 orange
- 2 Tbsp of any whiskey
- 3 eggs
- 1 cup chopped walnuts
Directions
Preheat oven to 325°F. In a bowl combine the gluten-free flour, baking powder, cinnamon, and baking soda, and set it aside.
Mix the instant coffee with the water. Then blend in the oil, honey, orange zest, and whiskey.
In a large bowl, beat the eggs until frothy. Combine the flour mixture alternately with the honey mixture, starting with the flour and ending with flour. Stir in the walnuts.
Pour the batter into an oiled and parchment paper lined loaf pan. Bake for about 1 hour and 15 minutes. Cover with tin foil for the first 30 minutes to prevent over browning. Test for doneness with a toothpick. If the toothpick comes out clean and dry the cake is done. If moist, keep baking until the toothpick comes out clean.
Turn the cake upside down onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to keep fresh.
