Holiday orange honey cake (Rosh Hashanah)

Ingredients:

4 large eggs
1/3 c vegetable oil
1 c sugar
1 c honey
1 T instant coffee granules
1 c warm water
1 6 oz can frozen orange juice concentrate (thawed, but not diluted)
2 1/2 c sifted all-purpose white flour, pref. unbleached
1 c whole wheat flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground allspice
1/8 tsp salt

Grease or coat with non-stick spray two 8 1/2 by 4 1/2 inch loaf pans. Line the bottom of each with wax paper (7 3/4 x 3 3/4"); then grease or spray the paper. Set pans aside.
In a large mixing blowl, use an electric mixer at medium speed to beat together the eggs, oil, sugar, and honey until completely combined.
Dissolve the instant coffee granules in the water and add with the remaining ingredients. Beat, scraping the bowl occasionally, for 3 minutes, or until the batter is very smooth.
Poor the batter into the prepared pans, dividing it evenly. Bake in a preheated 300 degree oven for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans on wire reacks for 45 minutes. Run a knife around th edge to loosen cake. Turn cake out of its pans. Peel away the wax paper. Invert the cakes so the tops are facing upward. Cool the cakes completely on the wire racks, then wrap well for storage.
These honey cakes taste best when allowed to mellow for several hours or overnight before cutting. They keep well for 3 or 4 days at room temp., or may be frozen for several months. (thaw them wrapped at room temp.)

Note: Freezes very well

Servings: 16

Source: The Jewish Holiday Cookbook by Gloria Greene