Recipe: Honey Loaf with Cognac Glaze (quick bread using coffee and cardamom, freeze ahead)

HONEY LOAF WITH COGNAC GLAZE

1 3/4 cups honey
3/4 cup hot strong coffee
1/4 cup cognac
4 eggs, beaten
4 tablespoons vegetable oil
1 cup brown sugar
3 1/2 cups all-purpose flour, sifted, divided use
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon ground cardamom
2 tablespoons grated lime rind
FOR THE COGNAC GLAZE:
2 1/2 to 3 tablespoons cognac
2 cups confectioners' sugar, sifted

Preheat oven to 300 degrees F. Spray 2 loaf pans (9-by-4 1/2-by-2 1/2 inches each) with non-stick vegetable spray.

In a large bowl, whisk together the honey, coffee, cognac, eggs, oil and sugar. Add 1 1/2 cups of the flour, the baking powder, baking soda, cardamom and lime rind and mix thoroughly.

Add remaining flour, about 1/2 cup at a time, beating well between each addition. Divide the mixture equally into the loaf pans.

Bake in preheated oven 45 minutes or until a toothpick comes out clean when inserted in center. Let stand in loaf pans for 5 minutes. Loosen sides with a spatula before turning onto a wire rack. Cool.

Meanwhile add enough cognac to confectioners' sugar to make a smooth, slightly runny glaze. With a toothpick, prick top of each loaf 8 to 10 times. Pour half the glaze over each, spreading to edges. Cool thoroughly.

Wrap in wax paper, then tightly in foil. Label and freeze.

Makes 2 loaves (20 servings)
Source: The Philadelphia Inquirer, date unknown