Gentle Orange-Scented, Gingered Honey Cake

• 4 1/2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons in total of the following spices: allspice, ground ginger, cloves and nutmeg.
• a few grinds of freshly-ground black pepper (optional but good)
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1/2 cup safflower oil
• 4 large eggs
• 1 cup plus 2T honey, warmed
• 1 cup strong coffee, still warm
• grated zest and juice of one large orange
• 1 tablespoon candied ginger, chopped (more if you love candied ginger OR same amount of candied orange peel
• 1 cup chopped walnuts (optional)

1. Pre-heat oven to 325u0b0. Grease and flour a large 15 x 10 roasting or baking pan and line with parchment paper. Grease and flour paper.
2. Sift flour, baking soda, baking powder and ground spices together onto a sheet of wax paper. Set aside.
3. Combine coffee, honey and oil in a bowl. Beat well to combine.
4. In a large bowl, beat eggs. Add sugars and beat until thoroughly combined.
5. In 3 additions, add flour mixture alternately with coffee/honey/oil mixture to egg mixture, mixing after each addition just until incorporated. Stir in minced ginger and optional walnuts. Scrape into pan, bake 45 to 60 minutes, until cake smells fragrant and moist crumbs adhere to a toothpick inserted in the center. Allow to cool 10 minutes, then carefully turn out onto a wire rack. Allow to cool completely and remove parchment carefully.
6. Cut into squares and serve, preferably after it has mellowed for a day.

flour, baking soda, baking powder, ground cinnamon, allspice, freshlyground black pepper, brown sugar, sugar, safflower oil, eggs, t, coffee, orange, candied ginger, walnuts

Taken from food52.com/recipes/25363-gentle-orange-scented-gingered-honey-cake (may not work)