We may love the dazzling caramel cages, gold leaf, and apricot coulis of restaurant desserts, but when we're in our own kitchens, a blueberry pie is more likely to fill the bill. For birthdays, a tall devil's food cake is still just the right thing. And during those precious weeks when fresh strawberries are available, who wants anything fancier than strawberry shortcake?
Honey cakes were standard fare at teas given by abolitionists in the early 1800s. They were popular because honey replaced the more common molasses, a sweetener produced by slave labor. Today, honey cake is a traditional dessert on Rosh Hashanah, the Jewish New Year, when honey is eaten in hopes of having a sweet year. The rich honey cake goes well with raw apples dipped in honey, another Jewish New Year tradition.
Preheat the oven to 300°F. Thoroughly grease and flour a 9- by 5-inch loaf pan. Set aside.
In a small saucepan, mix together the honey and coffee over moderate heat, stirring until combined. Set aside; cool to lukewarm.
Sift together the flour, baking powder, cinnamon, allspice, baking soda, ginger, salt, and cloves. Set aside.
In a mixing bowl, beat the eggs and brown sugar until light and fluffy. Gradually add the oil and continue beating until thoroughly blended. Add the orange zest. Add the flour mixture alternately with the honey mixture, mixing just until the batter is smooth and blended. Fold in the nuts and the candied orange peel (if using). Spoon the batter into the prepared pan.
Bake for 60 to 65 minutes, until a cake tester inserted in the center of the cake comes out clean.
Cool on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely. Wrap the cake in aluminum foil or plastic wrap and let it stand overnight to allow the flavors to intensify. Sprinkle with the confectioners' sugar and cut into very thin slices.
