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
- ¾ tsp baking soda
- 1 Tbsp instant coffee
- ½ cup boiling water
- ⅓ cup oil
- 1½ cups Nate’s 100% Pure Honey
- Zest of 1 orange
- 2 Tbsp 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 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. Add the flour mixture alternately with the honey mixture, starting with the flour and ending with the 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 parchment paper and wrap in aluminum foil to keep fresh.
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