Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Butter for the pan
- 1 cup honey (I prefer orange blossom for this recipe)
- 1 egg
- 3 Tbsp melted butter (you could do canola oil, but then you'd be a wussy)
- 1/2 cup cold black coffee (preferably some really strong brand that's been sitting around for awhile)
- 2 cups unbleached white flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- a dash each of cinammon, nutmeg, and allspice (and cloves, if you got'em)
- 1/2 cup minced, slightly toasted walnuts
Directions
Preheat oven to 350 F. Grease a medium sized loaf pan with the butter.
Beat honey in a medium bowl at high speed with an electric mixer for about 3 minutes. (If you don't have an electric mixer, then you can still do it by hand - you're looking for the honey to change color to an even lighter consistency. It will also change viscosity to become more fluid.)
Add egg, butter (or oil, you pansy), and coffee. Beat for another minute (or stir until everything's well combined and aerated)
Sift in the flour, salt, baking powder, and spices right into the mixture. (If you don't have a sifter, then mix all the dry goods together first, and then add them gently, slowly, and in batches to the wet mixture, being sure to combine completely in between additions).
Spread the batter into the pan. It won't go all the way up the pan, but don't you worry, it will rise. Spread the remaining nuts on top.
Bake for 45 minutes, or until a knife comes out clean when inserted into the center. Cool in the pan for 15 minutes. Then rap the pan really hard a couple of times on the counter, to loosen the cake, and the loaf should come right out. Cool completely before slicing. (You'll probably notice cracking on the top - that's fine. It gives it character.)
This is good by itself, but its even better when you have Delicious Apple Topping